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Spoil mum this mother’s Day with these mouth watering recipes from New Atkins.
Chop kumquats and onion into small pieces, mix together with ginger, half the lemon juice, vinegar and half the salt to create a relish. Allow to sit for 1 hour at room temperature.
Steam the yams and carrots for until tender. Once tender remove from heat, add butter, cayenne and salt, and mash together. Cover and keep warm.
Mix together coriander, oil, remaining lemon juice and salt, and top onto sliced choco. Allow to sit for 10 minutes before serving.
Season lamb with salt and pepper. Place lamb under grill and cook for around 8-10 minutes for medium rare.
Divide the carrot-yam purée among four plates. Place lamb cutlets over purée, arrange choko slaw beside the lamb and spoon the kumquat relish over the lamb.
Carbohydrates per serve: 23 grams
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