Lazy Lamb stir-fry with cauliflower rice

This recipe is perfect for those evenings when you are feeling too lazy to cook. Quicker and tastier than any take-away, it leaves you with no reason to be tempted.

Feeds: 2-3

Cooking time: 15-20 minutes


  • 2 tbsp. coconut oil
  • 350g grass fed lamb back strap, cut into strips
  • 1 tsp. all spice
  • 1 tsp. crushed chili
  • ½ green capsicum
  • ½ red capsicum
  • 1 tsp. sesame seeds
  • Himalayan salt and black pepper
  • 1 small head cauliflower


For the stir-fry

  • Heat 1 tsp. of coconut oil in a pan on a medium heat.
  • Add the lamb, stir and cook for 2 mins to brown.
  • Add the capsicum, sesame seeds, salt and pepper; cook for a further few minutes stirring occasionally whilst you make the rice.

For the rice


  • 1 small head cauliflower, blitz in a food processor until fine (rice like)
  • 1 small brown onion, blitz in a food processor until fine
  • 1 carrot, blitz in a food processor until fine
  • 1 clove garlic, crushed
  • 4 tablespoons coconut oil
  • Himalayan salt and cracked black pepper for seasoning


  • Heat half the coconut oil in a pan over a medium heat. Add onion and garlic and sauté for around 2 minutes.
  • Add the carrot and sauté for a further 3-5 mins or until onions are soft and light brown.
  • Add cauliflower and remaining oil; sauté for 10 minutes.
  • Season with salt and pepper

Top tip: the cauliflower heads need less chopping/ food processing than the stalks. Chop them separately for a more consistent size

lazy lamb

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