A vibrant, grain-free, and nutrient-dense meal perfect for the Autoimmune Protocol. Juicy herbed lamb patties are served over a bed of fresh zucchini and carrot spirals with a creamy, dairy-free mint and avocado sauce and roasted sweet potato.
Ingredients
- 600g ground lamb
- 2 large zucchini
- 2 large carrots
- 1 large sweet potato
- 1 ripe avocado
- 20g fresh mint
- 1 tablespoon fresh rosemary, finely chopped
- 2 cloves garlic, minced
- 1 red onion, finely chopped
- 1 lemon
- 3 tablespoons olive oil
- Sea salt to taste
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Instructions
- 1.Preheat your oven to 200°C. In a mixing bowl, combine the ground lamb, finely chopped red onion, chopped rosemary, one minced garlic clove, and a generous pinch of sea salt. Mix thoroughly and form into 8 small patties.
- 2.Peel and cube the sweet potato. Toss with 1 tablespoon of olive oil and salt on a baking sheet. Roast for 20-25 minutes, or until tender and lightly golden.
- 3.While the sweet potato roasts, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the lamb patties for 4-5 minutes on each side until browned and cooked through. Set aside to rest.
- 4.Using a spiralizer or a julienne peeler, create 'noodles' from the zucchini and carrots. Place them in a large bowl.
- 5.To make the sauce, combine the avocado flesh, fresh mint leaves, the juice of half a lemon, the remaining minced garlic clove, 1 tablespoon of olive oil, and 3 tablespoons of water in a blender. Blend until smooth. Season with salt.
- 6.Assemble the meal by dividing the zucchini and carrot 'noodles' among four plates. Top with the roasted sweet potato cubes and two lamb patties per plate. Drizzle generously with the mint-avocado cream and serve immediately.
Nutrition Information
Why this recipe
This recipe is designed for gut health and reducing inflammation, adhering to AIP guidelines. It is rich in high-quality protein from lamb, vitamins from vegetables, and healthy fats from avocado and olive oil, supporting a balanced and nourishing diet.
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