Roast Lamb with Mint Chimichurri Sauce

Mmm.. roast lamb with mint sauce. A classic combination with a twist. Instead of the traditional ‘mint sauce’ or ‘mint jelly’ that you buy from supermarkets (which contains sugar and often preservatives), this one is of course sugar free and preservative free but made from fresh ingredients and takes only minutes to make. 

This deliciously flavoursome fresh herb ‘sauce’ is the perfect condiment to lamb to add an element of freshness and zest. 

As this quick and easy recipe uses such simple and fresh ingredients it is naturally gluten free, dairy free, sugar free, vegan and Paleo. 

Nutrition 101:

  • Lamb is high in protein and delivers a good dose of iron and amino acids.
  • Mint is rich in Vitamin C and carotenes (a precursor to vitamin A) and contains beneficial minerals such as iron and magnesium.
  • Mint is a great digestive aid and helps to relieve indigestion. It also has anti-spasmodic properties that provide relief for IBS related symptoms such as bloating, flatulence and abdominal cramping. 
  • Parsley is rich in vitamins C, B12, A and K and contains powerful antioxidants and disease preventing properties. 
  • Parsley is anti-inflammatory and rich in chlorophyll helping to detox your body. 
  • Parley helps to keep your immune system strong and is a great cleanser for your blood and digestive system. 
  • Parsley is also great to support healthy digestion and helps to treat bad breath from poor digestion. Parsley also helps reduce bloating, improves water retention and supports a healthy menstrual cycle. 

Recipe:

Roast Lamb with Mint Chimichurri Sauce

Ingredients:

  • 2 x 8 racks of Lamb, french trimmed
  • 2 cloves Garlic, crushed
  • 1 cup (packed) fresh Mint 
  • 1/2 cup (packed) fresh Flat Leaf Parsley
  • 3 tablespoons Olive Oil 
  • 2 tablespoons fresh Lemon Juice
  • 1/4 teaspoon Dried Chilli Flakes 
  • Pinch Pink Salt 
Method:
  1. Pre-heat fan-forced oven to 180°C.
  2. Season lamb racks with olive oil, salt and pepper. 
  3. Transfer lamb to a roasting tray and roast in oven for 30-35 minutes or until lamb cooked to liking. 
  4. Meanwhile prepare mint sauce. In a small food processor, spice grinder or stick blender with attachment blend all ingredients until herbs are finely chopped and ingredients are well combined. Set aside. 
  5. Allow lamb racks to rest for at least 5 minutes before cutting to ensure tenderness of your meat. 
  6. Serve lamb warm with mint sauce. 

Serving Suggestions:

Sensitive to FODMAPs?

  • In Chimichurri sauce instead of fresh garlic use garlic infused olive oil.


© Live Love Nourish™ 2015. All rights reserved.

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All of the LLN recipes are:
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  • Dairy Free
  • Soy Free
  • Yeast Free
  • Preservative Free
  • Processed Sugar Free
This recipe is also:
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  • Egg Free
  • Peanut Free
  • Grain Free
  • FODMAP Friendly (option)
  • Fructose Free
  • Vegetarian
  • Vegan
  • Corn Free
  • Paleo

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