Our little man turns eight months old this week, so we're going to add meats to the menu. Because lamb is so easy to digest, we've decided to make this his first carnivorous adventure! I've adapted the recipe from my baby cookbook a bit to suit my own preferences, but feel free to use a boneless lamb steak or chop to match your own desires or budget. Also, if you shy away from lamb for personal reasons, turkey is also great first choice for meats. Look for that recipe later this week!
You need:
1 small lamb tenderloin*
extra virgin olive oil
Preheat the oven to 400 degrees. Place lamb on a greased rack set in an aluminum foil-lined roasting pan. Roast, turning once, until cooked through and no longer pink, about 12 minutes per side. Let cool and then coarsely chop. Puree for one minute. With machine running, add a few tablespoons of water until you reach a consistency that your baby can handle. The texture will be paste-like. Serve with a side of prunes and plain baby yogurt.
*I get these tenderloins in a package of three at my local supermarket. Because I like to make meat dishes fresh, rather than to thaw from the freezer, one small tenderloin makes just enough for three meals (and three days in the max it can keep in the refrigerator). You can freeze the other two tenderloins for use later on.
Inspired from Cooking for Baby by Lisa Barnes
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