BBQ lamb with pea, courgette and olive salad

This winter I decided to escape the cold and head home to NZ for four glorious months of family, friends and sun (not really it was a bit of a rubbish summer, but at least warmer than London winter).

The perks of being from a farm is that we have not one, but 3 (not exaggerating, wish I’d take a photo of them) chest freezers to house all the meat.  Beef, lamb, pork, chicken and fish (not a ‘meat, but a protein nonetheless), it’s a carnivores delight, and I am the ultimate carnivore.

And the best part is that I know that these animals have been grazing on the South Canterbury plains and not pumped full of grain.

Now I’m no grass-fed purist, I do recognise that it can be more expensive (although there are ways around this that I’l discuss), and hard to obtain.

But in saying that, the nutrition of the animal does  make a massive different to your health.   Studies have shown that grain fed meat contains much less of the anti-inflammatory Omega 3 fats than grass fed meat.  As PCOS is an inflammatory condition, this is important.

Grass fed from the supermarket can be expensive, a much more effective option is to buy direct from the grower.  You’re cutting out the middle man (supermarket), who takes a lot of the profits and also supporting the farmers and growers.  Plus, buying in bulk is always much more affordable way to buy meat.

You can either contact local farmers to see if you can buy direct from them, or many farmers now going online to offer this.  If you’re in New Zealand, our very good family friends, Bill and Sue French are great examples of this.  They have been supplying their export quality  Leeland’s Lamb direct to some of New Zealand’s top restaurants for many years, and now they offer that direct consumers.

So get creative and start looking around in your local area and at farmer’s markets.

I got the inspiration for this recipe from the Leeland’s Lamb website .  Summer and BBQs are synonymous in my life and this is a bit more gourmet, but very quick twist on the usual BBQ.   Marinade ahead of time for an even quicker cooking time and make double for lunch tomorrow.

Extra time saver- make up more of the dressing and keep in a jar in the fridge to use for salads later in the week.

 

Ingredients

For the Lamb:

  • 2 T olive oil
  • 1 T finely chopped fresh thyme
  • Juice and zest of ½ lemon
  • Squeezed garlic clove
  • 600g lamb, I used part of a leg roast but backstrap or eye fillet (of course!) would also work with this.  Just make sure it’s thin enough to cook when just searing off

 

Pea, Courgette, Avocado & Olive Salad:

  • 200gm frozen peas or shelled broad beans also work well
  • 2 courgettes, thinly sliced in rounds
  • 80g black olives
  • 1 Firm avocado sliced crossways
  • 2 T chopped flat parsley
  • 2T chopped mint
  • 2 spring onions,thinly sliced
  • ¼ c extra olive oil
  • Juice of ½ lemon
  • 1T red wine vinegar
  • ½ crushed garlic clove

 

Directions:

  1. Toss first  5 ingredients in a bowl and leave to marinate.
  2. Meanwhile blanch the peas until tender and bright green and refresh in cold water. Drain and place in a bowl with courgettes, olives,and spring onion.
  3. Shake remaining ingredients in a jar and season to taste. Pour over salad just before serving.
  4. Sear off lamb back straps until pink in the centre (I did this on the BBQ, but pan would work equally well) . Rest for a few minutes (always rest lamb) and slice into medallions.
  5. Dress salad and gently combine with lamb.

 

Best of luck!  Please let me know how you you enjoy this recipe in the comments below, or tag me in your photos on Instagram @clare_pcosnutritionist.

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