Recipes.

Sweet Spiced Lamb + Avocado Pea Crush

By Dr. Alan Barclay, Kate McGhie and Phillippa Sandall


I Quit Sugar - Sweet Spiced Lamb With Avocado Pea Crush
  • 6 servings
  • Prep - 25 mins
    Cooking - 5 mins
  • Total - 30 mins
I Quit Sugar - Sweet Spiced Lamb With Avocado Pea Crush

This is the ideal special occasion dish where everything can be prepared in advance, and refrigerated. For a start, the cooked chilled lamb will be easier to slice thinly. The blitzed avocado and pea mixture will need to be kept in an airtight container to ensure it retains its emerald green colour! Plus it's dairy, gluten and nut-free, so a great option for those with a variety of requirements.  

Servings: 6
Preparation: 25 mins
Cooking: 5 mins

Ingredients

  • 1 kg lamb backstraps.
  • 3 teaspoons cumin, ground.
  • 3 teaspoons sweet paprika.
  • 4 cloves garlic, crushed.
  • 1 tablespoon parsley, fresh, chopped.
  • 2 tablespoons extra virgin olive oil.

Avocado Pea Crush

  • 1 large avocado.
  • 1 1/2 cup peas, fresh or frozen.
  • 1 tablespoon lemon juice.
  • 1 small handful mint leaves, fresh.
  • 1–2 teaspoon cumin ground.
  • Sea salt and freshly ground black pepper.

Directions

1. Put the lamb into a bowl with the cumin, paprika, garlic, parsley and oil. Use your hands to thoroughly coat the lamb, then cover and refrigerate for 15 minutes.

2. Heat a sturdy pan over medium-high heat and when hot add the lamb (in batches, if necessary, to avoid cramming the pan). Cook for 2 minutes on each side for medium rare, or longer to your liking. Remove the lamb and leave to rest for 10 minutes. 

3. Cut the avocado in half, remove the stone, and scoop out and roughly chop the flesh. Put into a food processor with the peas (if using frozen peas there is no need to thaw them before using), lemon juice, mint, cumin, and salt and pepper to taste. Pulse-blend until it has a medium texture. 

4. Slice the lamb crossways into strips and serve on top of a big spoonful of the avocado pea crush.


Note

Recipes and Images from The Good Carbs Cookbook by Dr. Alan Barclay, Kate McGhie and Phillipa Sandall (Murdoch Books).

I Quit Sugar - Good Carbs Cookbook

This is the ideal special occasion dish where everything can be prepared in advance, and refrigerated. For a start, the cooked chilled lamb will be easier to slice thinly. The blitzed avocado and pea mixture will need to be kept in an airtight container to ensure it retains its emerald green colour! Plus it's dairy, gluten and nut-free, so a great option for those with a variety of requirements.

Ingredients

  • 1 kg lamb backstraps.
  • 3 teaspoons cumin, ground.
  • 3 teaspoons sweet paprika.
  • 4 cloves garlic, crushed.
  • 1 tablespoon parsley, fresh, chopped.
  • 2 tablespoons extra virgin olive oil.

Avocado Pea Crush

  • 1 large avocado.
  • 1 1/2 cup peas, fresh or frozen.
  • 1 tablespoon lemon juice.
  • 1 small handful mint leaves, fresh.
  • 1–2 teaspoon cumin ground.
  • Sea salt and freshly ground black pepper.

Directions

1. Put the lamb into a bowl with the cumin, paprika, garlic, parsley and oil. Use your hands to thoroughly coat the lamb, then cover and refrigerate for 15 minutes.

2. Heat a sturdy pan over medium-high heat and when hot add the lamb (in batches, if necessary, to avoid cramming the pan). Cook for 2 minutes on each side for medium rare, or longer to your liking. Remove the lamb and leave to rest for 10 minutes. 

3. Cut the avocado in half, remove the stone, and scoop out and roughly chop the flesh. Put into a food processor with the peas (if using frozen peas there is no need to thaw them before using), lemon juice, mint, cumin, and salt and pepper to taste. Pulse-blend until it has a medium texture. 

4. Slice the lamb crossways into strips and serve on top of a big spoonful of the avocado pea crush.

Note

Recipes and Images from The Good Carbs Cookbook by Dr. Alan Barclay, Kate McGhie and Phillipa Sandall (Murdoch Books).

I Quit Sugar - Good Carbs Cookbook

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

Latest tweets
Join our 1,400,000 followers!
IQS newsletter freebie
FREE!
A Day in the Life of Quitting Sugar

Join our newsletter for the
best IQS tips, tricks and recipes
+ a free eBook!

Please enter a valid email address
Please enter a valid name