The proliferation of Hawaiian-inspired “poke” bowls lately shows Australians have a taste for unfussy dishes of fresh produce requiring little intervention. It’s something cook, food presenter and writer Sara Oteri says has parallels with one of her favourite lamb recipes, the lamb bowl.
“The lamb is the hero here but there doesn’t need to be a lot of it,” she says. It uses the back strap, also known as eye of loin, an Australian favourite best barbequed, pan-fried or sliced and stir-fried. Just make sure you rest the meat for five minutes after it’s done, which helps to maintain juiciness and taste.
It’s also a great way to get loads of greens into your diet without scrimping on flavour, so be sure to up the quantities for the green-tahini sauce if you’re feeding extras.
This recipe requires 10 minutes preparation, 30 minutes cooking time and serves 2.
Lamb bowl with beetroot, cauliflower and green tahini dressing
Serves 2
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients
300g lamb backstrap (eye of loin)
2tbsp olive oil
1/2 small head cauliflower, cut into florets
1tsp ground cumin
1/4tsp chilli flakes
2 garlic cloves, crushed
1/3 cup Greek-style yoghurt
2tbsp tahini
1/2 cup baby spinach, roughly chopped
Juice and zest of 1 lemon
1/4 cup parsley leaves, roughly chopped
250g packet microwave brown rice
250g ready to eat baby beetroots, cut into wedges
1 large zucchini, peeled into ribbons
60g baby rocket leaves
Lemon wedges and parsley leaves, to serve
Method:
Preheat the oven to 200°C (180° fan-forced). Line a baking tray with baking paper.
Spread cauliflower onto prepared baking tray, drizzle with 1tbsp oil, season and toss to coat. Roast cauliflower in oven for 25 to 30 minutes or until golden and tender.
Meanwhile, in a small bowl combine remaining oil, cumin and chilli. Season and rub lamb with marinade. Heat a chargrill pan or barbecue over medium/high heat and cook lamb for 4–5 minutes each side or until cooked to your liking. Set aside to rest for 5 minutes. Thinly slice.
In a small food processor place garlic, yoghurt, tahini, spinach, lemon juice and zest, and parsley. Season and process until smooth, adding a little water if necessary.
Prepare rice and divide it along with cauliflower, beetroot zucchini and rocket between two bowls. Top with lamb, drizzle with dressing, sprinkle with extra parsley leaves and serve with lemon wedges.
Looking for more beetroot recipes? Visit Broadsheet's beetroot recipe hub.
