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Ingredientes
- 2 x lamb racks or possibly 4 lamb leg steaks
- 3 tsp Gregg's Thai seasoning
- 1 x peeled carrot
- 1/2 x cucumber
- 1 x red pepper, deseeded and thinly sliced
- 1 x zucchini
- 1 bn spring onions
- 1 c. fresh bean sprouts
- 227 gm Golden brown Sun water chestnuts, liquid removed and sliced
- 250 ml ETA avocado & garlic dressing
- 2 Tbsp. First Choice extra virgin olive oil
- 2 tsp fresh minced herbs
Direcciones
- Crust:If using racks, remove the lamb from the racks or possibly ask the butcher to do this for you.
- Rub the seasoning into the meat.
- Place onto a roasting tray and roast at 220 C for 10 mins.
- Remove and cold.
- Place 1 Tbsp. extra virgin olive oil onto the roasting tray.
- Using a vegetable peeler, slice the carrot and zucchini into thin ribbons.
- Toss them into the oil along with the spring onions and chestnuts.
- Roast for 2-3 mins to soften.
- Remove and cold.
- Slice the cucumber into thin ribbons.
- Stack all the salad vegetables and herbs onto serving plates.
- Thinly slice the Thai lamb, lay over the salad.
- Mix any juices from the roasting tray with the 1 Tbsp. extra virgin olive oil and sufficient ETA dressing to create a smooth dressing.
- Spoon over the salad and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 4 servings | |
| Calories 55 | |
| Calories from Fat 20 | 36% |
| Total Fat 2.23g | 3% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 34mg | 1% |
| Potassium 347mg | 10% |
| Total Carbs 8.03g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.36g | 3% |
| Protein 2.29g | 4% |
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