Tasty And Healthy Lamb Recipe For Everyone To Enjoy
Whilst white meat has often been believed to be healthier than red, nowadays, red meat is much leaner than it was some thirty-years ago.
With new breeding technologies, improved production and better processing techniques, red meats such as lamb are now dominantly made up of unsaturated fat – which is actually good for you.
Here we take a closer look at what this red meat can offer you, as well as one of many delicious lamb recipes you can try yourself.
Why lamb is good for you
As mentioned above, unsaturated fat makes up for half the fat present in lamb.
With a high nutritional value, lamb is an especially good source of easily absorbed zinc and iron.
The recommended daily allowance (RDA) provided by a three-ounce serving of cooked lamb is 30% for zinc and 17% for iron.
Zinc is essential for growth, tissue repair and promoting a healthy immune system whilst iron is needed for the formation of red blood cells.
In addition, lamb is rich in B Vitamins, in particular B12. One serving can offer 74-100% of your Vitamin B12 RDA – essential for the body’s metabolic reactions.
A fantastic source of carnitine, an amino acid; it creates energy from fatty acids keeping you alert.
Finally, lamb offers a rich supply of protein and ultimately offers you a low fat meal option whilst enjoying versatility and great taste!
Lamp recipe: Harissa and yogurt marinated leg of lamb
This delicious recipe will see you marinate your lamb overnight, cook in the oven then finish on the barbecue for the ultimate taste sensation! At only 263 calories and with just 14g fat (6g saturated) per serving, you’ll keep even the most diet conscious party guests and family members happy.
Let’s get cooking…
So first things first – gather your ingredients. To serve six, you’ll need:
– 5 teaspoons harissa paste
– 2 tablespoons greek yogurt
– (Approx.) 1.25kg leg of lamb, butterfly boned (your butcher can do this)
– Some lemon wedges (to serve)
To start you’ll need to mix the harissa paste and the yogurt, and then season to taste.
Lay your leg of lamb out, flesh side up and spread the harissa-yogurt mix on top.
If possible, marinate overnight.
When you’re ready to cook, heat the oven to 170C/Gas Mark 3. Season the lamb all over, placing it marinade side up in an oiled roasting tin.
Cook for 1 hour or so, depending on how pink you, your family or guests like it.
Carefully remove from the tin and place it skin side down on the barbecue for 10 minutes, to get that gorgeous charred flavour.
Allow to rest for 20 minutes before slicing – finally, serve with lemon wedges.
About the Author: Francesca Rilotelli is a writer and fan of lamb recipes.
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