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Lamb with Capsicum Sauce and Low-Carb Wraps
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Fitness Recipe Synopsis
Category
High Protein
Cooking Appliance
Air fryer, Pan
Prep. Time
45 min
Similar Recipes
Calorie per 100g
150 kcal
Serves
4
Overview
Indulge in a delectable high-protein, low-carb feast with this mouthwatering recipe. Succulent chopped lamb backstrap is marinated in a zesty blend of minced garlic, Greek yogurt, and spices, then air-fried to perfection alongside vibrant slices of capsicum. Drizzled with a tantalizing sauce crafted from tomato paste, spicy chili sauce, and aromatic herbs, this dish bursts with flavor. With a preparation time of just 45 minutes, this culinary masterpiece is both quick and satisfying. Cooked to perfection in an air fryer and finished with a brief simmer in a pan, each bite is a celebration of wholesome ingredients and effortless cooking. Enjoy this nutritious delight served with low-carb wraps for a satisfying meal that will leave you energized and fully satisfied.
Ingredients
Main Ingredients
Sauce Ingredients
Nutrition Facts per 100g
Instructions
In a bowl, combine 1 tablespoon of minced garlic, assorted spices (according to your taste), 1 tablespoon of Greek yogurt, the juice of half a lemon, and 1 tablespoon of olive oil. Mix well.
Marinate 500 grams of chopped lamb backstrap in the mixture, ensuring it's thoroughly coated. Set aside.
Slice 3 mini capsicums and toss them with your preferred seasonings. Set aside.
In a separate bowl, prepare the sauce by mixing together 1/2 tablespoon of minced garlic, 1 tablespoon of tomato paste, 1 tablespoon of spicy chili sauce, 1/2 teaspoon of dried parsley, the juice of half a lemon, and 2-3 tablespoons of water. Stir until well combined.
Preheat the air fryer to 190°C (375°F). Place the marinated lamb backstrap and sliced capsicums in the air fryer basket. Cook for 20 minutes, flipping the lamb halfway through, until the lamb is browned and cooked to your desired doneness, and the capsicums are tender.
Once cooked, transfer the lamb and capsicums to a frying pan over medium heat. Pour the prepared sauce over the lamb and capsicums in the pan. Allow them to simmer together for a few minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
Remove from heat and serve the lamb and capsicums with low-carb wraps for a delicious and nutritious meal.
Storage Tips
Prepared Lamb and Capsicums with Sauce: Once cooked and assembled with the sauce, allow the dish to cool to room temperature before storing. Transfer the prepared lamb and capsicums along with the sauce to an airtight container. This dish can be stored in the refrigerator for up to 3-4 days. If you'd like to freeze it for longer storage, portion the dish into freezer-safe containers or resealable freezer bags. It can be frozen for up to 2-3 months. To reheat, thaw the dish overnight in the refrigerator if frozen, then transfer to a frying pan over medium heat. Stir occasionally until heated through.
Low-carb Wraps: Store the low-carb wraps separately from the prepared dish. Keep them in their original packaging or transfer them to an airtight container or resealable bag. Low-carb wraps can typically be stored in the refrigerator for 5-7 days or in the freezer for longer storage. Follow the package instructions for reheating before serving.
