Lamb Chops with Kumquat Relish, Carrot-Yam Puree and Chayote
16.8g
Net Carbs
44.2g
Protein
35.6g
Fat
5.7g
Fiber
586
Calories
Ingredients:
- 1/4 teaspoon Red or Cayenne Pepper
- 2 tablespoons Olive Oil
- 4 each Kumquat
- 24 ounces Lamb Rib Chop
- 1 1/3 tablespoons chopped Onions
- 1 wedge yield Lemon Juice
- 3/4 cup, cube Yam
- 2 chayote (5-3/4") Chayote (Fruit)
- 1/2 cup Lemon Juice
- 1 2/3 tablespoons Organic Apple Cider Vinegar
- 1/2 teaspoon Salt
- 1/2 teaspoon Ginger
- 3 medium Carrots
- 3 tablespoons Butter
- 1/2 cup Cilantro
Directions:
Kumquats are similar to oranges, although they are much smaller and tarter. Sometimes called pear squash, chayote can be eaten raw or cooked. Peel the chayote then shred, you will need 2 cups. Be sure to use true yams, not sweet potatoes, in this dish.
- To prepare the relish, finely slice the kumquats, finely chop the yellow onion, mince the ginger and blend together in a small bowl with the vinegar, 1 tsp lemon juice and salt. Let sit for one hour before serving at room temperature.
- Steam the yams and carrots together for about 30 minutes, until fork tender. Remove from heat. While still hot, add the butter and mash with a potato masher, adding cayenne and salt to taste. Cover and keep warm.
- Heat a grill or broiler.
- To prepare the slaw, toss together julienned chayote, chopped cilantro, lemon juice, oil and salt to taste. Let sit for 10 minutes before serving.
- Season the chops with salt and pepper. Grill the lamb to mid-rare or desired temperature, 8-10 minutes for medium rare, turning after 4-5 minutes.
- To serve: divide the carrot-yam purée among four plates. Slice each two-bone portion of lamb in half and fan out over purée. Arrange chayote slaw beside the lamb and spoon the kumquat relish over the lamb.
This recipe was created for Atkins by chef Ian Clark.
