After a Summer (have we actually had a summer?).. of planning, recipe testing and a whole lot of eating (that may well be an understatement), we’ve developed a new delivery service to go alongside and buddy up with our current Lunch Delivery on a Thursday.
We know that so many of you are busy busy bees…
You work full time. Then crawl your way home in traffic.
You may have children. And usually ankle grabbers have a sport practice or two, a swimming class or a music lesson. In general terms, something that requires your Parent Taxi Service!
Or you just want more “me” time to enjoy life in all its loveliness. Cue the beach, a bike ride, run or a good book.
And then, on top of all those joy’s, you’ve still got serve up a healthy, nutritious meal for your family come dinner. And that can be a stress in itself! Yes?
So, to save you and your fast paced life from turning into a massive, gigantic ball of stress…. Madame Lu’s will now be offering a Dinner Salad Service, delivering every Tuesday between 3-5pm!
Did we just hear you give a wee ‘yipeee’?!
Our Salads and Sides are packed full of flavour and all the good stuff, none of the nasties and it means you don’t need to prepare your veggies! We do the hard stuff.. gathering, prepping, the monotonous bits and ALL you need to do.. is follow our blog series “Down for Dinner” … which is exactly what you’re reading now. Simple.
This week, we’re kicking it off with our Middle Eastern Inspired Salad Box… all you need to do is order a salad box online from Madame Lu’s, purchase a piece of lamb in your weekly grocery shop, combine the two and follow our online recipe.
Dinner served in 19 minutes and 34 seconds. Ever managed to do that before?
So what are you waiting for? Your fast paced life is calling for a helping hand.
Succulent Lamb with Cumin, Parsley and Lemon | Served with Middle Eastern Carrot Salad from Madame Lu’s
Feeds Two Tummies
300gm Lamb Backstrap, also known as Skinless Lamb Loin
¼ tsp. ground cumin
¼ tsp. sweet paprika
1 clove of garlic, finely chopped
1 tbsp. chopped parsley
juice of half a lemon
2 tbsp. olive oil (we love Weka)
salt and pepper to season
Bring your lamb to room temperature.
Combine all ingredients except the lamb in a medium size bowl, transfer the Backstrap to this bowl and rub the seasoning all over the lamb until well coated.
Heat a medium size skillet, preferably cast iron as they distribute the heat evenly.
Add the Backstrap to the pan and cook for 3 minutes on one side. Turnover and cook for a further 2 minutes.
Remove from pan and transfer to a plate, cover loosely and rest for 6 minutes. Once rested, slice thinly.
To serve, transfer a good serving of Middle Eastern Carrot Salad to a plate, a handful of mesculan, a dollop of hummus and the lamb backstrap.
CHECK OUT THIS WEEKS SALAD DELIVERY MENU