The sense of sight plays a major role in our decision making around food choices and this also helps in our satiation. This is why sweets, chocolates and cakes are packaged in very bright colours to entice the sensory nerves. The same can be applied to natural ingredients, by being creative and mixing different eye catching colours in a plate. In this recipe there is 3 contrasting eye catching colours lamb rump, carrots and parsley
Just the way nature intended
INGREDIENTS (serves 2)
400 grams lamb rump
8 carrots whole
1 cup Fresh parsley
1 tablespoon olive oil
1 teaspoon oregano
1 teaspoon mint
2 tablespoons butter
Salt and pepper to taste
METHOD
Preheat Oven 200 degrees C. Gas mark 6
Spread 1 tablespoon butter on the steaks
Season both sides with oregano and mint
Sprinkle salt and pepper to taste
Place lamb in a tray and cook in oven for 20 minutes
Let it sit before serving
Steam carrots in a pinch of salt
Once ready remove half carrots into a bowl
Add remaining tablespoon of butter onto carrots in the pan and mash them
Grind parsley using a mortar and pestle then add olive oil to it and mix
Oil turns to a beautiful rich dark green for your decor
Serve: slice rump lamb and place at the centre of plate
Form a circle with mashed carrots around lamb rump
Add another outer circle with the dark green oil from parsley and olive oil mixture
Place remaining carrots on top of circles next to the meat
Voila enjoy your special eyecatching dish meant for a queen
EAT WELL TO LIVE HEALTHY