A sophisticated yet simple Paleo dish featuring tender lamb skewers marinated in fragrant rosemary and garlic, served over a creamy, nutrient-dense mash of cauliflower and parsnip. A perfect grain-free and dairy-free meal.
*Das Bild dient nur zur Veranschaulichung und kann vom tatsächlichen Rezept abweichen (KI-generiert).*
Zutaten
- 400g boneless lamb leg or loin, cut into 2-3 cm cubes
- 1 medium head cauliflower (approx. 500g), chopped into florets
- 2 medium parsnips (approx. 250g), peeled and chopped
- 3 cloves garlic, minced
- 45ml extra virgin olive oil, divided
- 2 sprigs fresh rosemary, leaves finely chopped
- 15ml fresh lemon juice
- Sea salt to taste
- Freshly ground black pepper to taste
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Anleitung
- 1.In a medium bowl, combine the lamb cubes, half the minced garlic, chopped rosemary, 30ml of olive oil, lemon juice, salt, and pepper. Toss to coat and set aside to marinate for at least 20 minutes.
- 2.While the lamb marinates, place the chopped cauliflower and parsnips into a large pot. Cover with water, bring to a boil, and cook for 15-20 minutes or until fork-tender.
- 3.Drain the cooked vegetables very well. Return them to the pot and add the remaining 15ml of olive oil and the rest of the minced garlic. Mash until smooth and creamy. Season with salt and pepper to your liking.
- 4.Thread the marinated lamb cubes onto four metal or pre-soaked wooden skewers.
- 5.Heat a grill pan or large skillet over medium-high heat. Cook the lamb skewers for 3-4 minutes per side for medium-rare, or until they reach your desired doneness.
- 6.To serve, spoon a generous amount of the cauliflower-parsnip mash onto two plates and top with the freshly cooked rosemary lamb skewers.
Nährwertinformationen
Warum dieses Rezept
This recipe is a powerhouse of Paleo nutrition. It delivers high-quality protein from lamb for muscle repair and satiety, while the cauliflower-parsnip mash provides abundant fiber, vitamin C, and potassium, supporting gut health and a strong immune system.
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