Tired of the same old weeknight dinners? Let’s shake things up with a dish that’s both incredibly satisfying and surprisingly healthy! This recipe for Zucchini Noodles with Lamb and Sesame Seeds is a game-changer. We’re using the magic of the Instant Pot to create fall-apart tender lamb, which we’ll toss with fresh, crisp zucchini noodles and a rich, savory sauce made with tomato, garlic, and toasted sesame seeds. It’s a low-carb, high-protein meal that feels gourmet but comes together in under an hour. Get ready to find your new favorite comfort food!
Ingredients
• 1 lb / 450g lamb tenderloin
• 1 large zucchini / about 400g, spiralized
• 4 tbsp / 40g sesame seeds
• 3 tbsp / 42g butter
• 1 large tomato / about 150g, chopped
• 1 large onion / about 150g, finely chopped
• 3 garlic cloves, crushed
• 2 celery stalks, roughly chopped
• 2 tsp / 12g salt, divided
• 1 tsp / 2g ground black pepper
• 1 bay leaf
• ½ tsp dried thyme
Instructions
1. Directions
2. Place the lamb tenderloin in the Instant Pot. Add the chopped celery stalks, 1 teaspoon of salt, and the bay leaf. Pour in just enough water to cover the meat.
3. Secure the lid, set the steam release handle to the “Sealing” position, and select the “Manual” or “Pressure Cook” button. Cook on high pressure for 25 minutes.
4. Once the cooking time is complete, perform a quick pressure release by carefully turning the handle to “Venting.” Once the pin drops, open the lid.
5. Carefully remove the cooked lamb and the cooking liquid into a separate bowl. Be sure to reserve at least ¼ cup of this flavorful liquid for the sauce.
6. Set the Instant Pot to the “Sauté” function. Add the butter to the inner pot. Once melted, add the chopped onion and crushed garlic, cooking for 3-4 minutes until fragrant and softened.
7. Stir in the sesame seeds, chopped tomato, the remaining 1 teaspoon of salt, and the dried thyme. Continue to sauté for 6-7 minutes, allowing the tomatoes to break down and the flavors to meld.
8. Add the spiralized zucchini noodles to the pot along with ¼ cup of the reserved lamb cooking liquid. Gently toss and cook for 4-5 minutes, just until the zoodles are tender-crisp.
9. While the zoodles cook, chop the lamb into bite-sized pieces. Add the lamb back into the pot, tossing everything together to coat well in the sauce.
10. Press “Cancel” to turn off the heat. Serve immediately for the best texture.
Nutritional Information
• Per Serving
• Calories: 376
• Total Fat: 21.7g
• Net Carbs: 6.9g
• Protein: 35.4g
• Fiber: 3.3g
Pro Tips
• For a deeper, nuttier flavor, toast the sesame seeds in a dry pan over medium heat for 2-3 minutes before adding them to the pot. You’ll know they’re ready when they become fragrant and lightly golden.
• Avoid soggy zucchini noodles by cooking them for only 4-5 minutes. You want them to be tender but still have a slight bite (al dente). They will continue to soften slightly from the residual heat of the sauce.
• Brighten up the finished dish with a squeeze of fresh lemon juice and a sprinkle of chopped fresh parsley or cilantro just before serving. This adds a burst of freshness that cuts through the richness of the lamb.
FAQ
Q: How do I keep my zucchini noodles from getting soggy
A: The key to preventing soggy zoodles is to cook them very briefly. Sauté them for just 4-5 minutes until they are tender-crisp. They will continue to soften slightly from the heat of the sauce after you turn off the Instant Pot.
Q: Can I make this recipe without an Instant Pot
A: Yes, you can adapt this recipe for the stovetop. To get tender lamb, braise it in a covered pot or Dutch oven with the celery, salt, and water for 1.5-2 hours over low heat. Then, prepare the sauce and zucchini noodles in a separate large skillet.
Q: What other cuts of lamb can I use
A: While lamb tenderloin is excellent, you can also use tougher cuts like lamb shoulder or leg meat. If you do, increase the Instant Pot high-pressure cooking time to 45-50 minutes to ensure the meat becomes fall-apart tender for this low-carb lamb dinner.
Q: Is this Zucchini Noodles with Lamb recipe good for meal prep
A: This dish is best served immediately as zucchini noodles can release water and become soft upon reheating. If you want to prep ahead, you can cook the lamb and the sauce in advance and store them in the refrigerator. Then, simply spiralize and cook the fresh zoodles just before serving.
