With such delicious, simple ingredients, this is dish favourite of mine. It is full of nutrients thanks to the healthy fats and vegetables, and is ready in minutes!
Approximate nutrition per serving: 680kcal / 57.9g fat / 34.8g saturated fat / 11.1g total carbs / 6.7g fibre / 4.4g net carbs / 28.5g protein.
- 2 grass-fed lamb steaks
- 7 tablespoons grass-fed butter
- 300g organic fresh spinach
- 1 medium-sized fennel bulb, sliced lengthways (if on a strict ketogenic diet, you could sprinkle fennel seeds into the spinach instead)
- Fresh sage leaves, finely chopped, to taste
- Preheat the oven to 180ºC.
- Melt one tablespoon of plain butter in a separate ceramic dish and place the fennel on top with small knobs of butter (one tablespoon). Cook for approximately 15 minutes, or until tender.
- Mash four tablespoons of butter with the sage until well-combined. Place two tablespoons in a ceramic dish and melt in the oven. Store the rest of the butter in the fridge or freezer.
- Once melted, add the lamb steak to the ceramic dish and cook for approximately 10 minutes, or longer if you prefer it less pink.
- About 5 minutes before serving, gently steam the spinach until wilted. Transfer to a bowl and mix with a tablespoon of plain butter.
- Top the lamb with the remaining sage butter.