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Ингредиенты
- 4 x 180 g, (6 -7oz) pcs of, (180 to 200) lamb backstrap
- 2 x Baby finger eggplants, cut into quarters lengthwise
- 1 x Red capsicum, roasted and skin removed, cut into strips
- 1 x Yellow capsicum, roasted and skin remove, cut into strips
- 1 lrg Potatoes, boiled and cut into (1 to 2) 1cm thick rounds, skin on
- 4 piece baby corn
- 1 x Courgette
- 4 x Baby yellow squash
- 8 x Spears of asparagus
- 100 gm Baby spinach, (4oz)
- 150 ml Extra virgin olive oil, (1/4 pint) Sea salt and freshly cracked pepper
- 4 Tbsp. Basil pesto Extra virgin extra virgin olive oil Balsamic vinegar
Инструкции
- Clean the lamb of any sinew and fat. Bring to room temperature.
- Brush the eggplant and potato round with oil, season and cook them over the chargrill or possibly in a grill pan. Be sure to get the darkened grill marks. Grill till tender but not mushy. Put them to one side.
- Slice the courgette and grill the corn, asparagus and squash.
- Brush the lamb with extra virgin olive oil and season. Seal all sides in a warm pan and then roast in a warm oven for 5 min, or possibly till medium rare. Let rest for 5 min in a hot plate.
- To serve:Reheat the vegetables under the grill or possibly in the oven. Place one potato disc on each plate, top with capsicum strips and eggplan(alternate the colours). Quickly saute/fry spinach and place a little on each vegetable stack. Slice the lamb in half on an angle across the grain and stand on top of the vegetable pile. Top the meat with a tbsp of pesto. Put a few drops of balsamic vinegar into some extra virgin extra virgin olive oil and drizzle around the plate and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 403g | |
| Recipe makes 4 servings | |
| Calories 429 | |
| Calories from Fat 311 | 72% |
| Total Fat 35.19g | 44% |
| Saturated Fat 4.92g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 33mg | 1% |
| Potassium 1124mg | 32% |
| Total Carbs 27.36g | 7% |
| Dietary Fiber 5.7g | 19% |
| Sugars 6.88g | 5% |
| Protein 6.15g | 10% |
