Lamb with apple and kohlrabi slaw
Nutrition Info.(per serve)
- 4 large Agria potatoes
- 2 whole kohlrabi
- 2 red apples
- 1 cup sliced radish
- 2 spring onions, thinly sliced
- 2 tablespoons capers, roughly chopped
- ¼ cup fresh mint
- 400g lamb stir-fry pieces
- ¼ cup lite sour cream
- 1 lemon, juice only
- ½ cup low-fat plain yoghurt
- 2 tablespoons low-fat mayonnaise
- 1 tablespoon grated horseradish
- ¼ teaspoon cayenne pepper
- 1 tablespoon finely chopped fresh mint
Total fat 14g
Saturated fat 5g
Dietary fibre 10g
1 Preheat oven to 200°C. Prick potatoes with a sharp knife, wrap in foil and place in oven to cook for 30-40 minutes, or until soft inside.
2 Using a mandolin or very sharp knife, thinly slice kohlrabi then cut into strips. Repeat with the apples. In a bowl, combine both with radish, spring onions, capers and mint.
3 Mix all dressing ingredients together and pour the majority over the coleslaw, reserving some to put on the baked potatoes. Mix well and refrigerate until ready to serve.
4 Lightly spray lamb pieces with olive oil then rub with black pepper. Heat a frying pan over medium-high. Add lamb and cook for 2-3 minutes (4-5 minutes if you prefer your lamb more well done).
5 Serve the lamb with the coleslaw and baked potatoes topped with extra dressing and lite sour cream.
Make it gluten free: Check sour cream, mayonnaise, horseradish and cayenne pepper are gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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