This marinated lamb is packed full of flavour and combines perfectly with the halloumi cheese for a gorgeous Greek-inspired meal.
Just a few simple ingredients are needed to make this tasty weeknight meal. Roasted lamb (ideally organic and grass fed), roast mixed peppers, onions and leek are served with beautifully soft, squidgy, salty halloumi, salad side-kick and sauerkraut to boot.
The lamb is marinated for an hour or two in a mixture of lemon juice and olive oil – which helps to tenderise the meat – plus garlic, salt, pepper, oregano and bay leaves. Or you can do this the night before to really pack it full of flavour.
Grass-fed lamb is a significant source of omega-3 fats, an important nutrient for decreased risk of inflammation and reduced risk of heart disease. Plus, about 40% of the fat in grass-fed lamb comes from oleic acid, a monounsaturated fat. This type of fat has also been linked to a decreased risk of heart disease. If that wasn’t enough, grass-fed lamb is also a very good source of selenium and a good source of zinc, two antioxidant boosting minerals, which are key for protecting against oxidative stress.
The addition of organic raw sauerkraut not only helps with digestion, it also boosts your immune system, boosts brain health and two recent studies show that cabbage and sauerkraut juice can help reduce the risk of cancer by reducing the expression of cancer-associated genes. To reap the greatest benefits, try eating a little bit of sauerkraut each day.
Overall this meal give you’re a whopping 176% of your vitamin C requirements per serving – great for immunity, and 20% of your potassium needs – a mineral that if often lacking in many diets and which helps to reduce blood pressure, water retention, and helps protect against strokes, osteoporosis and kidney stones.
Stuck for dessert ideas? Why not try this guilt free low-carb cheesecake or this flourless choccy-nana cake.
Prep: 15 mins
Cook: 30 mins
Makes: 4 Servings
Ingredients
For the marinated lamb:
600g organic, grass-fed , diced Lamb
3tbsp olive oil
1 tsp sea salt
¼ tsp black pepper
1 ½ tsp dried oregano
¼ tsp garlic granules
1 chilli pepper, finely diced
3 garlic cloves – peeled and minced
Juice of 1 lemon
For the roast vegetables and halloumi
1 red onion, sliced
½ red and ½ yellow bell pepper - deseeded and chopped into bite-size chunks
1 leek – sliced
4 garlic cloves
½ tbsp olive oil
½ tsp salt
½ tsp black pepper
1 block halloumi cheese (usually around 225g)
To serve:
Side salad of your choice – we did baby leaf salad with baby plum tomatoes
Organic raw Sauerkraut – about 4 tbsp
Method
Tip the lamb in a large bowl and add the olive oil, salt, pepper, oregano, garlic granules, chilli, garlic and lemon juice. Mix together, cover in clingfilm and place in the fridge for 1-2 hours to marinate.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Line a large baking tray or roasting tin (or 2 trays or tins) with baking paper.
Add your red onion, bell peppers and leek to the tray. Add the garlic cloves to the veg and pour over the olive oil along with the salt and pepper. Toss everything together and slide into the oven to roast for 10 mins.
Meanwhile, cut the block of halloumi into slices - around half a centimetre thick is good.
Place a non-stick frying pan over a medium heat, and add the slices of cheese in a single layer. Allow the cheese to cook for a few minutes without moving it - it will release some liquid, which will evaporate.
When the excess liquid has cooked off, the underside of the cheese will turn golden brown fairly quickly. Once it is cooked to your liking, turn each piece over, and repeat with the other side. Keep an eye on it as the second side will brown more quickly.
When the veg have cooked for 10 mins, remove the tray from the oven and turn the veg over. Add the marinated lamb to the tray and arrange everything so it’s in an even layer. Return to the oven and roast for 15 -20 mins. The veg should be tender and the lamb should be browned and cooked through.
Carefully squeeze the garlic cloves out of their skins and divide the veg and lamb between 4 warm plates.
Add your halloumi slices, side salad and a tablespoon (or more!) or sauerkraut before serving.
Pro tip:
Marinate the lamb the day before to give maximum flavour.
Try serving the next day with low carb wraps – lunch time kebab!
Try serving with some low-carb garlic bread to mop up the delicious juices!
Storage:
If it hasn’t all been wolfed down, keep any leftovers in the fridge and reheat in the over or in a non-stick frying pan with a little oil.
Nutrition per serving:
Net carbs: 12g
Fibre: 3g
Fat: 54g
Protein: 57g
Kcal: 776