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Abigail Donnelly

Recipes & Articles by Abigail Donnelly

Summer fruit soup and chilli lemon sorbet

Muesli and blueberry tartlets with orange and papino

20 minutes

Fresh peaches with mango sorbet and gooseberry dressing

Salmon tartare and marinated prawns with coppa

Shavings of baby marrow with camembert and salsa verde

Baked hake with sundried tomato and parmesan crust

12 minutes

Summer slaw with stir-fried calamari

5 minutes

Steak Bearnaise with sweet-potato straws

15 minutes

Coconut and sweet soya lamb with a fresh papaya dressing

45 minutes

Coconut and sweet soya lamb with a fresh papaya dressing

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

1 T extra virgin olive oil
1/3 cup sweet soya sauce*
1.5kg leg of lamb, deboned
½ cup coconut milk
2 ripe papayas, peeled and halved
70 g mixed butter lettuce
100 g fennel, sliced
200 g baby cucumbers, thinly sliced
sea salt and freshly ground black pepper to taste

For the papaya dressing, blend:

¼ papaya, peeled and seeded
2 T coconut milk

Method

Preheat the oven to 180°C.
Place a pan on a high heat and drizzle with olive oil.
Rub the sweet soya sauce on the lamb and place in the pan to sear evenly and create a sticky coating, then transfer the meat to a cast-iron pan, add the coconut milk and put it in the oven for 40 minutes or until cooked to your liking.
Remove from the oven and leave to rest for 10 minutes, then slice.
Hollow the papayas and slice the flesh thinly, then divide between four plates.
Top with butter lettuce, fennel and cucumber slices.
Place slices of lamb on the salad and drizzle with the papaya dressing.
Season to taste.
* Cook's note: you can buy wheat-free soy sauce from health stores to make this recipe gluten/wheat free.
Per serving: 1 745KJ, 6.4g protein, 39.3g fat, 11.8g carbs

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Recipes & Articles by Abigail Donnelly

Easy summer pudding

Summer fruit soup and chilli lemon sorbet

Muesli and blueberry tartlets with orange and papino

Fresh peaches with mango sorbet and gooseberry dressing

Salmon tartare and marinated prawns with coppa

Shavings of baby marrow with camembert and salsa verde

Plum sushi

Baked hake with sundried tomato and parmesan crust

Marinated pork and plum salad

Summer slaw with stir-fried calamari

Steak Bearnaise with sweet-potato straws

Coconut and sweet soya lamb with a fresh papaya dressing

Coconut and sweet soya lamb with a fresh papaya dressing

Ingredients

Method