No Chop Cooking - Cooking, Coaching & Conversations with Dr Lucy

This week on cooking, coaching & conversations, Dr Lucy Burns shows us how to make dinner with no chopping! There are two no chop meals in this episode.

BAKED LAMB, FETA & TOMATOES

Ingredients

• 1 packet of Danish feta
• small grass-fed lamb roast
• 8 cloves of garlic, unpeeled
• 2 punnets of cherry tomatoes
• garlic-infused olive oil
• Mingle Seasonings Greek garlic lovers blend
• baby spinach leaves

Instructions

1. Preheat your oven.
2. Take a large baking dish and place the block of smooth feta and the lamb in the middle.
3. Around the feta and lamb, sprinkle the tomatoes and garlic cloves.
4. Drizzle everything with olive oil and sprinkle on the Greek garlic lovers blend.
5. Roast in the oven for approximately 30 minutes or until the lamb is cooked to your liking.
6. Once you remove it from the oven, take the roast lamb off and set it aside to rest.
7. Squeeze the garlic out of the skins and discard the skins.
8. Mash together the baked feta, tomatoes and garlic until it is a delicious sauce.
9. Add some baby spinach to the tomato mixture and stir through.
10. Serve the spinach and tomato sauce with the sliced lamb roast.

PORK CHOW MEIN

Ingredients

• garlic-infused olive oil
• onions, chopped
• 500g pasture-raised pork mince
• 2 packets of coleslaw mix
• Mingle Seasonings 'curry in a hurry' sachet

Instructions

1. Heat a pan and drizzle in some olive oil.
2. Add in some onions and stir to cook.
3. Add in the pork mince and stir to break up and brown the mince.
4. Add in the coleslaw mix and stir to combine. Continue to cook.
5. Once the cabbage has cooked down, add in the curry in a hurry sachet and continue to cook.
6. When everything has cooked, and the liquid has mostly evaporated, the chow mein is ready.