AIP Pan-Seared Oysters and Lamb with Plantain Mash and Wilted Cabbage

Preparación

1. 01

   Place the sliced plantain in a small saucepan with water to cover and a pinch of salt. Bring to a boil, reduce to a simmer, and cook 12 minutes until fork-tender. Drain.

2. 02

   While the plantain cooks, melt 1/2 tbsp coconut oil in a heavy skillet over medium heat. Add the cabbage and a pinch of salt. Cook 5-6 minutes, stirring often, until wilted and just beginning to brown at the edges. Transfer to a plate.

3. 03

   Pat the lamb dry, season with salt. Increase heat to medium-high. Add 1/2 tbsp olive oil to the same pan and sear the lamb 90 seconds per side until rosy at the centre. Transfer to the plate with the cabbage.

4. 04

   Mash the drained plantain with the bone broth, the remaining 1/2 tbsp coconut oil, and a pinch of salt until smooth.

5. 05

   Pat the oysters dry. In the same skillet, add the remaining 1/2 tbsp olive oil and the sliced garlic over medium heat. Cook 30 seconds until fragrant.

6. 06

   Add the oysters in a single layer. Cook 60 seconds, flip, and cook 45 seconds more until just firm at the edges. Squeeze the lemon juice over and add the thyme.

7. 07

   Plate the plantain mash, top with cabbage, lamb, and the seared oysters. Spoon the pan juices over and finish with chopped parsley.