Salt Crusted Lamb Tenderloin
- SALT CRUSTED LAMB TENDERLOIN:
- 1 .8 pounds Lamb Tenderloins; 6 tenderloins min. 5 ounces each
- 6 Egg Whites
- 1/3 cup Sea Salt
- 4 ounces Fresh Rosemary
- 4 ounces Fresh Sage
- 6 Cloves of Garlic
ROASTED GARLIC CAULIFLOWER MASH:
- 1 large Cauliflower Head
- 1 pound large Red Skin Potatoes
- 1 large Garlic Head
- 4 ounces Fat Free Sour Cream
- 4 ounces Fat Free Cream Cheese
- 2 cups Low Sodium Chicken Stock
- 1 ounce Fresh Thyme
- *4 ounces Parmigiano-Reggiano
- 1 Pinch of Cumin
- Salt & Pepper
EGGPLANT AND COUSCOUS MEATBALLS:
- 3 large Eggplants
- 1 1/2 cup Whole Wheat Couscous
- 2 cups Chicken Stock
- 6 ounces Fat Free Mozzarella block or shredded
- 3 Cloves of Garlic
- 1 ounce Fresh Parsley
- 2 large Eggs
- 6 teaspoons Canola Oil
- Salt & Pepper
WATERMELON CITRUS SALAD:
- 1 medium Seedless Watermelon
- 1 large Fennel Bulb
- 1 large Granny Smith Apples
- 6 ounces Micro Greens
- 1/2 ounce Fresh Mint
- 1/2 ounce Fresh Basil
- 1 Navel Orange's zest
- 1 Lemon
- 1 Lime
- 1 teaspoon Sriracha
- 1 teaspoon Fennel Seeds
- 6 teaspoons Olive Oil
- 1 teaspoon Dijon Mustard
- 1/4 teaspoon Turmeric
- 1 teaspoon Natural Sweetener
- Salt & Pepper
*If you are following Simple Start use Fat Free Cheese or count this towards your daily indulgence points
- SALT CRUSTED LAMB TENDERLOINS:
Rub Tenderloins with Minced Garlic, Fresh Rosemary and Sage. Let it marinate in the fridge for at least 1 hour (preferably overnight).
Line a baking pan with parchment paper. Beat Egg Whites with Sea Salt until soft peaks are formed. Spread a layer on the baking pan, place Tenderloins with the herbs on top of it and fully cover with remaining meringue. Bake for 20 min or until the meat reaches a temperature of 130*F. Let it rest for at least 10 min. Remove salted crust and herbs before serving.
- ROASTED GARLIC CAULIFLOWER MASH:
Preheat the oven at 350*F. Cut the top part of the Garlic Head cover with aluminum foil and bake for 40 min. In the meantime place Potatoes (skin removed and cut into quarters) and Cauliflower (cut into small florets) into a large pot. Cover with water and bring to a boil until tender.
Using a food mill or food processor, purée the Cauliflower and Potatoes. Mix in fat free Cream Cheese, fat free Sour Cream and Chicken Stock until desired texture. Add the roasted Garlic, Thyme, Parmesan Cheese, Cumin Salt and Pepper to taste.
- EGGPLANT AND COUSCOUS MEATBALLS:
Line a baking pan with parchment paper coated with Canola Oil.
Grill Eggplants at a medium high temperature until slightly burned (not cooked all the way through). Peel off the skin. Smash the pulp by hand or with the help of a food processor. Add a pinch of Salt and let it stand on a strainer to eliminate the excess water. In a bowl mix the Eggplant with half a cup of cooked Couscous (following the package instructions using the Chicken Stock instead of water), 1 cup of shredded Fat Free Mozzarella Cheese, minced Garlic, finely chopped Parsley and Salt and Pepper to taste. Form the meatballs in the desired size. Dip in beaten Eggs and cover with remaining Couscous. Bake for 10 min or until golden brown.
- WATERMELON CITRUS SALAD:
In a medium bowl mix, diced Watermelon, diced Apples skin on, chopped Fennel. Add thinly chopped Basil and Mint, Lime, Lemon and Orange zest.
For the dressing. Mix a tablespoon of Lime Juice, and a tablespoon of Lemon Juice with the Olive Oil, Fennel Seeds, Dijon Mustard, Tumeric, Sriracha, Natural Sweetener, Salt and Pepper to taste.
Garnish with Micro Greens or Watercress.