Serves 4
Ingredients:
- 500g lamb rump
- 3/4 cup cooked rice
- 4 medium potatoes
- 1/2 leek
- 1 cup chopped purple cabbage
- 1 cup diced green beans
- 1/2 a large choko peeled and diced
- 4 wombok lettuce leaves
- Rice bran oil
- Salt to taste
Dressing
- Premade elimination diet BBQ sauce
- Find recipe at Low chemical recipes, free from gluten/wheat and dairy foods; Condiments
Method:
Potato and Lamb
- Preheat oven to 180 degrees Celsius
- Wash and peel potatoes and cut into large chunks
- Microwave, steam or boil until partially cooked. (A knife can penetrate the outside, but the centre is still firm). Then transfer to an oven tray lined with baking paper.
- Sprinkle oil and salt over the potatoes and roast for 30-40 minutes, until golden and soft
- Place the lamb on baking paper. Depending on the thickness of the lamb rump it can roast in the oven for 30-40 minutes. Slice into bite-sized pieces once cooked.
Rice
- Warm some leftover rice, use a suitable pre-cooked microwave rice, or cook it fresh
Vegetables
- Dice the leek and cabbage, and cut the green beans and choko into 2-3cm lengths
- Stir-fry the vegetables in some oil on the stove top for 4-5 minutes
- Wash, dry and rip the wombok and iceberg lettuce leaves
Assemble
- Spread the lettuce and wombok mixed leaves over the 4 serving plates
- Combine the warm ingredients in a bowl and spoon over the lettuce mix
- Dress with the Elim BBQ sauce
Tip
- This can be made with the leftovers of lamb, potato, rice and vegetables you have in the fridge
