Love & Yum!

Healthy & Delicious Food for Families.

Aussie Lamb Tenderloin Thanksgiving Bites – Spinach/Butternut/Pistachios

Aussie Lamb Tenderloin Thanksgiving Bites – Spinach/Butternut/Pistachios

Happy Thanksgiving!

I was seriously struggling with what appetizer to make, when I got a call from my peeps at True Aussie Beef & Lamb… “ahhh a lamb appetizer would be aussome!”, I thought…

So here is my newest creation – JUST IN TIME for the best foodie Holiday of the year. Enjoy!

What you’ll need:

  • 1 – 1.5 lb Aussie lamb tenderloin (can cut it off the rack if need be)
  • 1 bunch dinosaur kale or spinach
  • 1 cup chopped butternut squash
  • ½ cup apple cider
  • 1 cup shelled pistachios
  • 1 red onion sliced thinly
  • 1 clementine
  • Olive oil
  • Salt & pepper

Spice rub:

  • 1 tsp each: turmeric, pink Himalayan salt, ground ginger, allspice
  • 2 tsp coconut sugar
  • ½ tsp ground pepper
  • ¼ tsp cayenne pepper

Let’s get cookin’

  1. Preheat oven to 400 degrees. Heat a cast iron skillet on medium heat.
  2. Slice the lamb into half long ways and then in half long ways again. Marinate with rind and juice of one clementine – AND – 1.5 tablespoons of spice rub (should have ½ tbsp left over). Leave out on counter for 1 hour in marinade.
  3. Toss cubed squash and red onion with 1 tsp oil, sprinkle with salt & pepper to taste. Place on baking sheet and place in oven until caramelized.
  4. In hot cast iron toss pistachios with remaining spice mix. Cook until coated and toasted. Remove and set aside to cool. Chop roughly when cooled.
  5. Blend caramelized squash & onion with a pinch of salt & pepper and ½ cup apple cider. This is your puree.
  6. Add 1 teaspoon of oil to the skillet. Sear each piece of lamb until medium rare. Let the lamb sit for 5 minutes before slicing into 1/2 inch pieces. Plate on a small washed piece of kale/spinach with a dollop of puree on the bottom, and sprinkle with pistachio pieces.

Wishing you LOTS of Love & Yum for a happy & healthy Thanksgiving!


Lindsay “Mama” O’Neill