Tenderloin of Lamb with Roasted Baby Gem and Pear

on a base of Green Pea Mash

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low-carb
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low-carb
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Instructions

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1 Roast pears and lettuce

Preheat the oven to 200°C. Rinse lettuce and pears. Cut both in half lenghtwise. Remove the core of the pear. Place in an oven casserole. Coat with olive oil, honey, salt and black pepper. Bake for 15–20 minutes until the pears are soft.

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2 Boil green peas

Bring a small pot of water to a boil and boil the peas for 2–3 minutes.

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3 Make mash

Drain the peas and transfer to a blender. Add sour cream and black pepper. Blend until smooth. Season with salt to taste.

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4 Heat pan

Heat a pan over high heat. Add butter, and a bit of oil, if needed. Add also fresh thyme. Stir for 1–2 minutes to infuse the flavours.

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5 Fry lamb

Add lamb loin on the pan. Fry for 3–4 minutes per side for medium result. Season with salt and pepper. Remove from the pan and let rest for about 5 minutes, covered lightly with foil. Slice and serve with the green pea mash and the roasted lettuce and pears.

Tips for fussy eaters

Serve their meat with mashed potatoes and some green peas. And the pears with vanilla ice cream!

Pro tip

Bring the lamb to room temperature 30 minutes before frying.

A great mix of sweet and savoury flavours and tender lamb meat.

Cooking Time: 30 min

Cals 702 · Prot 69 · Carbs 41 · Fat 29

Ingredients

Number of people

Lamb

Lamb tenderloin 400 Grams
Fresh thyme 10 Grams
Salted butter 20 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

Roast

Baby gem lettuce 2 Pieces
Pear 2 Pieces
Olive oil 1 Tbsp
Honey 20 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Pea mash

Green peas 250 Grams
Sour cream 60 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

A great mix of sweet and savoury flavours and tender lamb meat.

Cooking Time: 30 min

Cals 702 · Prot 69 · Carbs 41 · Fat 29

Instructions

photo

1 Roast pears and lettuce

Preheat the oven to 200°C. Rinse lettuce and pears. Cut both in half lenghtwise. Remove the core of the pear. Place in an oven casserole. Coat with olive oil, honey, salt and black pepper. Bake for 15–20 minutes until the pears are soft.

photo

2 Boil green peas

Bring a small pot of water to a boil and boil the peas for 2–3 minutes.

photo

3 Make mash

Drain the peas and transfer to a blender. Add sour cream and black pepper. Blend until smooth. Season with salt to taste.

photo

4 Heat pan

Heat a pan over high heat. Add butter, and a bit of oil, if needed. Add also fresh thyme. Stir for 1–2 minutes to infuse the flavours.

photo

5 Fry lamb

Add lamb loin on the pan. Fry for 3–4 minutes per side for medium result. Season with salt and pepper. Remove from the pan and let rest for about 5 minutes, covered lightly with foil. Slice and serve with the green pea mash and the roasted lettuce and pears.

Tips for fussy eaters

Serve their meat with mashed potatoes and some green peas. And the pears with vanilla ice cream!

Pro tip

Bring the lamb to room temperature 30 minutes before frying.

Ingredients

Number of people

Lamb

Lamb tenderloin 400 Grams
Fresh thyme 10 Grams
Salted butter 20 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

Roast

Baby gem lettuce 2 Pieces
Pear 2 Pieces
Olive oil 1 Tbsp
Honey 20 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Pea mash

Green peas 250 Grams
Sour cream 60 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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