In a bid to cure her daughter’s eczema, Eleanor Ozich ditched sugar and wheat. The results have been life-changing. Here is one of her recipes for you to try.
Ingredients:
Serves Two
2 large organic lamb leg steaks, each weighing about 300g and about 2cm thick, at room temperature
2-3 tbsp olive oil
Sea salt and freshly ground black pepper
For the sauce:
60ml apple cider vinegar
2tbsp honey, or maple or agave syrup
1 large handful of mint leaves
Sea salt and freshly ground black pepper
Method:
SPRINKLE the steaks with a good pinch of sea salt and freshly ground black pepper, then rub on both sides with the olive oil. Set aside.
To make the sauce, put the vinegar and honey in a small saucepan over low heat and bring to a gentle boil. Remove from the heat, then add the mint and a pinch of sea salt and freshly ground black pepper. Stir well, then cover with a lid – this helps the flavours to really mix together.
Heat a chargrill pan or frying pan over high heat. Cook the lamb for three minutes on each side for medium-rare. Leave to rest for five minutes. Carve the lamb and serve drizzled with the sauce.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here