Mark’s away at the moment and that usually means that I cook for the kids and end up eating toast three times a day. Well that and snacking on all sorts of rubbish because I’m never satisfied by the toast.
So today, instead of purchasing the intended lamb cutlets from the butcher, I decided to pick up a couple of lamb back straps and eat dinner with them. A proper dinner, not just their left overs.
I brushed the lamb with olive oil and seasoned it with some salt. Seared it in a hot pan, two-three minutes on each side then put it aside covered in foil to rest.
Then, inspired by the 'carrot pasta’ from the woollies ad I julienned two carrots, one zucchini and a red capsicum.
A splash of olive oil was heated in a frying pan, the carrots were added along with half a clove of garlic (crushed) , stirred around for a bit then followed by the zucchini then the capsicum, a handful of fresh peas and a few quartered cherry tomatoes. Stir, stir, stir. Added a splash of balsamic vinegar and a bit of water and allowed it to bubble for a minute or two until vegetables were softened, liquid reduced then stirred through some finely chopped basil. Sliced up the lamb and placed it on the vegetables.
It looked a treat plated up and would not have been amiss at a table full of adults (albeit with crunchier veg).
Of course super-guts-Lexi ate it. But Zach, oh Zach gave me an “mmmmm, this good mama”.High praise indeed.
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