Grilled Lamb Backstrap with Rocket and Macadamia Salad
Yes, keto as served. About 5g net carbs per serving, lower than 7 in 10 Australian dishes.
What it is
Tender, grilled slices of Australian lamb backstrap (a lean and tender cut) served over a fresh bed of peppery rocket leaves, a scattering of crunchy macadamia nuts, and minimal cherry tomatoes, all tossed in a zesty lemon-herb vinaigrette.
Key ingredients
Lamb backstrap, rocket leaves, macadamia nuts, cherry tomatoes (minimal), lemon juice, extra virgin olive oil, fresh herbs (e.g., mint, parsley), sea salt, black pepper.
Optional tweaks
Ensure the vinaigrette is completely sugar-free. Request extra macadamias for increased fat content. Limit cherry tomatoes to reduce carb count.
Watch out for
Hidden sugars in salad dressings. Excessive amounts of cherry tomatoes or other higher-carb vegetables often found in salads.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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