Chef Dermot Staunton from Delahunt creates a healthy Lamb Loin with Knockalara Sheep's Cheese on Healthy Appetite.

Ingredients

Serves: 4

  • 560 g lean lamb loin (trimmed of fat) cut into 4 x 140 g pieces 
  • 8 tsp coconut oil
  • 4 tsp Dijon mustard 
  • 4 tbsp of mixed fresh chopped mint, parsley and chervil
  • 400 g sweet potato
  • 200 g tenderstem broccoli 
  • 1 clove garlic
  • 2 sprigs of thyme
  • 12 cherry tomatoes 
  • 12 black olives 
  • 2 shallots
  • 400 ml white wine vinegar 
  • 60 g caster sugar 
  • 60 g strained smoked Greek yogurt 
  • 100 g Knockalara sheep’s cheese cut into small chunks 
  • 2 lemons (zest and juice) 
  • Rapeseed oil

Dietitian’s Tip: Use rapeseed oil instead of coconut oil when frying. Coconut oil is a saturated fat and rapeseed oil is a more heart-healthy alternative.

Method

  1. Pre-heat the oven to 180°C. 
  2. Peel and dice the sweet potato into 1 cm cubes. Melt 4 teaspoons coconut oil in an oven-safe frying pan, then toss the sweet potato in the oil.
  3. Add a pinch of salt, a sprig of thyme and a clove of garlic. Add 1 tablespoon rapeseed oil and transfer to the oven for 15 minutes. (If you don’t have an oven-safe frying pan, transfer to a roasting tray first)
  4. In a bowl, combine the lemon zest and the chopped mint, parsley and chervil. Set aside. 
  5. Cut the cherry tomatoes in half, add 1 teaspoon of chopped thyme and season with a pinch of salt and pepper. Toss to coat, arrange on a tray and place under a hot grill for 3 minutes. 
  6. Cut the olives in half and set aside. 
  7. In a small pot, combine the white wine vinegar and caster sugar. Bring to the boil over a high heat, then set aside. Peel and thinly slice the shallots, place in a bowl and pour the hot white wine vinegar and caster sugar over them. 
  8. Cut the ends off the tender-stem broccoli. Boil the broccoli in a pot of water for 3 minutes, until tender, and then place in ice water to cool.
  9. Spread the broccoli on a grill pan, season with salt and rapeseed oil and then grill under a high heat until charred. 
  10. Slice the lamb loin into 4 x 140 g pieces and season with salt. Melt 4 teaspoons of coconut oil in a frying pan and fry the lamb loin until medium rare/pink – about 3 - 4 minutes per side.
  11. Remove the lamb from the pan and set aside to rest, before brushing each piece with Dijon mustard and rolling it in the mixed chopped herbs. Carve into 1 cm slices. 
  12. Combine sweet potato, shallots, olives, cheese and leftover chopped herbs. Add 1 teaspoon rapeseed oil, a pinch of salt and 1 tablespoon lemon juice. Mix to combine. 
  13. To serve, put a dollop of smoked Greek yoghurt on each plate. Add broccoli, two spoons of the sweet potato and cheese mixture, some tomatoes and place the lamb loin on top.  
  14. Sprinkle with lemon zest, a squeeze of lemon juice and serve. 

Nutritional information (per serving):
Fat: 29 g 
Sugar: 3 g
Fibre: 7 g