Ingredients
- 2 lamb backstraps (see note)
- Olive oil spray
- 3 large oranges
- 1 tablespoon olive oil
- Pinch white sugar
- 3 sticks celery, thinly sliced
- 1 red onion, halved, thinly sliced
- Crusty bread, to serve
Method
- Step 1Heat a large, heavy-based frying pan over medium-high heat. Spray lamb with oil and sprinkle with pepper. Cook for 3 to 4 minutes on each side for medium, or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes to rest. Thinly slice across the grain.
- Step 2To make dressing: Juice 1 orange. Combine 1/4 cup orange juice, oil, sugar, and salt and pepper in a screw-top jar. Shake well to combine.
- Step 3Peel and segment remaining 2 oranges. Combine orange segments, celery, onion and lamb in a large bowl. Drizzle with dressing and toss gently to combine. Serve with crusty bread, if desired.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
779 kj
Energy
7g
Fat Total
2g
Saturated Fat
5g
Fibre
12g
Protein
28mg
Cholesterol
61.29mg
Sodium
16g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
Notes
Note: You can replace backstraps with lamb loin or fillet. 400g is ideal for 4 people.
- Author: Alison Roberts
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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