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Ingredientes
- 1 x Yellow pepper, deseeded and cut into 2cm (1 inch) pcs
- 1 x Red pepper, deseeded and cut into 2cm (1 inch) pcs
- 1 x Aubergine, cut into 2cm (1 inch) pcs
- 1 x Courgette, cut into 2cm (1 inch) pcs
- 3 Tbsp. Extra virgin olive oil
- 1 pch coarse sea salt
- 25 gm Butter, (1oz)
- 2 Tbsp. Extra virgin olive oil
- 1 x 250 gram pac thin sliced leg steaks
- 1 Tbsp. Balsamic vinegar
- 1 sprg fresh basil
Direcciones
- Preheat the oven to 190 C, 375 F, Gas mark 5.
- To make the mediterranean vegetables; place all the vegetables into a roasting tin, drizzle over the extra virgin olive oil and sprinkle with coarse grnd sea salt. Cook for 20-35 min or possibly till soft and turning dark in colour.
- Prior to the end of the vegetable cooking time, heat the butter and oil in a large frying pan over a moderate heat. Add in the leg steaks and fry for 2-3 min on each side. Just before the end of the cooking time sprinkle over the balsamic vinegar and heat for a further minute.
- To serve: Pile the roasted vegetables on suitable serving plates, top with the lamb and pour over the juices from the frying pan. Garnish with basil and serve immediately.
- NOTES : An Italian style dish with roasted vegetables and tender balsamic lamb.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1015g | |
| Calories 1247 | |
| Calories from Fat 863 | 69% |
| Total Fat 97.6g | 122% |
| Saturated Fat 25.36g | 101% |
| Trans Fat 0.05g | |
| Cholesterol 211mg | 70% |
| Sodium 517mg | 22% |
| Potassium 2489mg | 71% |
| Total Carbs 36.05g | 10% |
| Dietary Fiber 16.7g | 56% |
| Sugars 18.45g | 12% |
| Protein 61.41g | 98% |
