Tuesday, 14 September 2010

Goldilocks ate a lamb supper?

Once upon a time there was a little girl named Goldilocks. She was a curious child with long golden hair and huge searching blue eyes. Upon walking through the woods one day she caught a faint smell in the air and followed her nose. Eagerly she skipped, then galloped and to a cottage she arrived. Quietly she crept inside and there on the table were three plates, on each plate was a sumptuous serving of not porridge, oh no, instead Oat and Mint crusted Lamb. Succulent and juicy sweet, Goldilocks tucked in....
Sometimes food associations last well after an event. I have never lost my appreciation for porridge, it has a comforting, warming taste, suggesting goodness and is deliciously filling too. Who’d of thought Lamb would compliment oats? This lovely recipe would have Goldilocks smiling, I'm sure. Oats aren’t just for our breakfast tables after all. In this recipe parmesan and mint combine to create a luscious coat, so while your eating and savouring the sweetness of lamb, rest assured that the Oat goodness is reducing your cholesterol and blood pressure too. Lamb is a great source of zinc, a mineral that is essential for good immunity and an especially important nutrient for men, as it helps maintain prostate health, more please. 

I love simplicity, this meal takes minutes to prepare and with a short time in the oven it is yum yum time, in no time. Goldilocks minted lamb supper works particularly well as a warming midweek supper. I’ve used new potatoes, baby fennel and baby carrots, which compliment the lamb beautifully, courgettes and sweet potato would work well too. For an extra zing I like Lemon infused olive oil, plain is fine though. The special thing about this is the taste.

And they lived happily ever after . . .

Lots of love,


Goldilocks minted lamb supper

Lamb steaks 4
Rolled oats 100g
Mint leaves 12, rolled like a cigar and finely chopped
Parmesan 3 tbs
Egg,1 whisked
New potatoes 16, quartered
Baby fennel, 8 bulbs
Baby carrots, 8 
Red onion, 1 peeled & quartered
Olive oil, a good glug
PRE-HEAT oven to gas 5, 190’.
BLEND oats, parmesan and mint in a blender.
DIP lamb steaks in the beaten egg.
COAT lamb steaks with oat mix and lay on a foil lined baking tray.
SCATTER vegetables around the lamb.
DRIZZLE a good glug of olive oil over the vegetables and season.
BAKE for 30 minutes and serve with some mint sauce or redcurrant, whichever you prefer.
HAPPY tummies.

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