Breakfast

Shredded lamb and avocado breakfast bowl

Name: Shredded lamb and avocado breakfast bowl
Total time: 10 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 8½ oz Cooked lamb, shredded; 1 Avocado; 3 oz Cherry tomatoes; 2 tsp Olive oil; Lime, half, in wedges; Cilantro, a small handful; Red pepper flakes, a pinch; Sea salt, to taste

The morning after a shoulder or a leg, and the reheating is the whole trick — a hot dry pan for two minutes crisps the shreds, where a microwave turns them to wool.

4gnet carbs

33gfat

31gprotein

435kcal

Per serving10 minServes 2

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Ingredients

For the whole dish · serves 2

Cooked lamb, shredded8½ oz
Avocado1
Cherry tomatoes3 oz
Olive oil2 tsp
Limehalf, in wedges
Cilantroa small handful
Red pepper flakesa pinch
Sea saltto taste

Method

6 steps · 10 minutes

Shred the cold lamb along the grain rather than chopping it. Chopped, it reheats as gray cubes.
Get a dry pan properly hot and spread the shreds in one layer. There is enough fat in cooked lamb that oil would only stew it.
Leave it alone for 2 minutes so the edges catch, then turn it once.
Halve the tomatoes and let them soften in the same pan for a minute.
Slice the avocado into the bowl, tip the hot lamb over it, and dress with the oil, lime and pepper flakes.
Cilantro last. It is a breakfast that takes ten minutes because somebody already did the four-hour part.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.