Caribbean Lamb with Brown Rice

130 g lamb cutlet

1/8 tsp each of dried thyme, nutmeg, onion powder, garlic powder, turmeric, pepper, paprika

1/2 tsp monk fruit powder

1 tsp coconut oil

1/4 cup brown basmati rice

1 tsp desiccated coconut

1/4 red onion, diced

1/4 red capsicum, diced.

1/4 cup parsley

1 cup rocket

1/2 small tomato, diced



Cook the rice according to pack. When it has cooked, drain and cool. Stir in the onion, capsicum, tomato, coconut, parsley and rocket.

Combine spices with monk fruit in a small bowl- mix well.

Coat lamb with spice mix. Cook on a hot BBQ with 1 tsp coconut oil for 3-5 minutes each side.

Serve lamb on top of rice.

Serves 1



Kj 1912

Cal 455

Protein 31.2 g

Carbs 19.5 g

Sugar 6.2 g

Total fat 26.8 g

Fibre 6.8 g