I am loving myself sick at the moment (Mmmm, having a Kath and Kim moment there LOL). I have been super organised this week and, even though it kind of fell in heap today, have managed to make decent, interesting meals - both lunches and dinners.
I was doing okay and had tonight's dinner planned, then I forgot to take the meat out of the freezer! But, a new recipe book I am falling a little more in love with each day, the defrost setting on my fabbo microwave and a hubby who happily cooked it all on the barbie and we had a great dinner. I am seriously loving this book - I walked in the door at 5.45pm, sent Hubby and the kids to cool down in the pool and we were eating before 6.30. Gotta love that! This recipe uses lemon, and although my body doesn't generally cope well with lemon I decided to give it a try - it's only a tiny bit of lemon and it gets cooked so I'm reeeeaaallllly hoping that I'll not be waking up covered in hives. Keep your fingers crossed for me!
Lemon and Oregano Lamb
delicious. 5 Nights A Week by Valli Little
600g (about 8) lean lamb fillets (I used lamb steaks)
Finely grated rind and juice of 1/2 a small lemon
2 tablespoon roughly chopped oregano leaves
1 teaspoon honey
2 teaspoons olive oil
Combine the lamb, lemon rind and juice, oregano, honey and olive oil in a bowl. Season with salt and pepper.
Make salad (the recipe book included a salad to make but we just had a quick garden salad)
Heat a lightly oiled chargrill pan over high heat until just smoking. Add the lamb fillets (in batches if necessary) and cook for 3 minutes each side for medium, or until cooked to your liking.
Remove the fillets from the pan, cover with foil and rest for 4 mintures. Slice the lamb thinly and serve with a salad and lemon wedges.
Like I said, I used lamb steaks so I didn't slice them up or anything fancy. Hubby cooked them on the barbie and then we plunked 'em on a plate. They were delicious.