We partnered with Harvey Norman and AWASH for a cooking demonstration in Hobart for World Stroke Awareness Week 2012.  Here is a recipe that was cooked on the day.

Description:

Serves 2

An easy lamb recipe with two slow-release low GI carbs - lentils and yoghurt. You feel fuller for longer!

Ingredients:

1 tablespoon olive oil
1 clove garlic, crushed
few sprigs of fresh oregano
zest of 1 lemon
300g (10oz) lamb fillet or back strap

Dressing:

juice of 1 lemon
½ cup low fat natural yoghurt
freshly ground pepper, to taste

Salad:

1 tablespoon olive oil
1 x 400g can brown lentils, drained
2 medium tomatoes, diced
35g (1oz) baby spinach leaves, shredded (leave out spinach of on blood thinning medication such as Warfarin)

Method

1. Combine the olive oil, garlic, oregano and lemon zest in a bowl. Add the lamb fillets or backstrap and marinate for at least 30 minutes. Brown the marinated lamb in a fry pan over medium-high heat or on the barbecue until just cooked. Remove, cover and set aside.
2. Meanwhile, combine the lemon juice with the yoghurt in a small jar, leaving aside a squeeze of the lemon juice. Add pepper. Put on the lid and shake to combine.
3. To make the salad, heat the olive oil in a fry pan over a medium heat and add the lentils, stirring till warm through. Add the tomatoes and spinach and a squeeze of lemon juice and stir to combine. Remove from the heat.
4. Slice the lamb across the grain about 1.5cm (3/4″) thick.
5. Spoon the lentil salad onto serving plates. Top with the sliced meat and pour over the dressing.

Additional Tips

Preparation time: 10 mins plus marinating time Cooking time: 15 mins

Nutrition per serve:

2452 kJ (584 calories), 31g fat (including 8g saturated fat), 16g carbohydrate (including 9g sugars), 7g fibre and 466mg sodium