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Receta Balsamic Leg Steaks With Mediterrean Roasted
by Global Cookbook

Balsamic Leg Steaks With Mediterrean Roasted
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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

  1. Preheat the oven to 190 C, 375 F, Gas mark 5.
  2. 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.
  3. 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.
  4. 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.
  5. NOTES : An Italian style dish with roasted vegetables and tender balsamic lamb.