Lamb with apple and kohlrabi slaw
- 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
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.
Nutrition Info (per serve)
Total fat 14g
Saturated fat 5g
Dietary fibre 10g
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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