Warm Mushroom Salad with Lamb

Paleo – serves 2

It’s hot out there – summer has finally arrived! So lower that body temperature with warm or room temperature meals, much more appetising at this time of year.

Ingredients

  • 2 x organic lamb back straps
  • 100g oyster mushrooms, torn into shreds
  • 200g enoki mushrooms, ends removed, and broken into fairly large chunks (~10 mushrooms in each chunk)
  • 1 bunch baby asparagus, ends removed
  • 3 tbsp toasted pinenuts
  • 1 golden shallot, diced
  • 1 clove garlic, diced
  • 2 tbsp olive oil
  • Cracked pepper, celtic sea salt and crushed coriander seeds
  • Fresh parsley and basil to serve
  • Dressing: 1 tsp dijon mustard, 1/2 tsp olive oil, juice of half a lemon

Method

  • Heat a grill pan/bbq to maximum heat. Brush lamb strap with olive oil, and season lightly with pepper, salt and coriander seeds and cook for 4 minutes either side. Set aside to rest
  • Add baby asparagus to grill plate and cook for 2 – 3 minutes, turning occasionally. Once cooked add to a large bowl
  • In a large frypan heat olive oil (you can use butter if you prefer). Add shallot, onion and when hot add mushrooms and quickly sautee for 2 minutes. Add to bowl
  • Mix together dressing in a jar, and set aside
  • Slice lamb into 1cm wide chunks, drain any excess blood and add to the bowl with mushrooms and asparagus. Sprinkle with pinenuts, parsley and basil, toss gently and serve – dressing can be added to the bowl and tossed throughout or added once on the plate.

Apologies for no photo – my camera had a panic attack and deleted all my photos of tonights meal… ggrrrr. You’l just have to trust me that it tastes and looks great! I will make it again soon and upload the proof 🙂

 

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