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Ingredientes
- 1 x Chump of Lamb
- 1/2 x Red Pepper
- 1/2 x Yellow Pepper
- 1 slc Aubergine
- 3 x Cherry Tomatoes
- 1/2 x Courgette, (roasted)
- 1 sprg Rosemary
- 1 x Spoon Tapenade, (Greek Black Olive Puree)
- 4 Tbsp. Lamb Stock
- 25 gm Butter
- 3 x Cloves Garlic, (blanched and roasted)
- 1 Tbsp. Tomato Puree Extra virgin olive oil
Direcciones
- 1. Fry the lamb till golden in a little oil and butter.
- 2. Peel and deseed the peppers, and soften in a little extra virgin olive oil.
- Deglace the pan with balsamic vinegar.
- 3. Fry the aubergine (but do not cook all the way through).
- 4. Lay out a piece of silver foil.
- 5. Place the lamb in the middle with the tapenade spread on top.
- 6. Lay the vegetables around (except the courgettes).
- 7. Add in the minced rosemary, garlic, lamb stock and a little oil.
- 8. Seal up the parcel and bake in a warm oven (Gas Mark 7) for 10 - 15 min.
- 9. Remove and allow to rest for a further 5 min.
- 10. Serve with garlic and roasted courgettes.
- 11. Pour all the juices into a pan and add in 1 tsp. of tapenade, minced rosemary and a little tomato puree.
- 12. Season and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 4 servings | |
| Calories 89 | |
| Calories from Fat 49 | 55% |
| Total Fat 5.55g | 7% |
| Saturated Fat 3.33g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 59mg | 2% |
| Potassium 435mg | 12% |
| Total Carbs 9.99g | 3% |
| Dietary Fiber 4.6g | 15% |
| Sugars 4.42g | 3% |
| Protein 1.99g | 3% |
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