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Ingredientes
- 1 x saddle of lamb shortcut
- 1 x salt and pepper
- 2 x egg whites
- 300 gm breadcrumbs
- 300 gm fresh parsley minced
- 2 Tbsp. fresh thyme minced
- 2 tsp fresh rosemary minced
- 1 x tpsn garlic tsp. minced
- 100 ml extra virgin olive oil and a little for frying
- Â Â Butter
- 160 gm couscous (qv)
- 300 ml tomato and garlic sauce (qv)
- Â Â Stuffed courgettes and tomatoes (qv)
Direcciones
- Season the lamb with salt and pepper then brush with egg white.
- Blend the breadcrumbs with the herbs and garlic extra virgin olive oil and salt and pepper in a food processor and coat the lamb with the mix.
- Heat the oil and butter in a frying pan.
- When the butter has melted put in the lamb and seal on both sides.
- Following this cook the lamb in the oven preheated to 190 degrees C/375 degrees F/gas mark 5 for 34 min on each side.
- Remove from the oven and allow to rest for 10 min.
- In the restaurant the lamb is cut diagonally into 4 pcs.
- Unmould the couscous in the centre of the plate.
- Surround with the sauce.
- Arrange stuffed courgettes and tomatoes between the slices of lamb.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 361g | |
| Recipe makes 4 servings | |
| Calories 901 | |
| Calories from Fat 448 | 50% |
| Total Fat 50.87g | 64% |
| Saturated Fat 18.79g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 765mg | 32% |
| Potassium 929mg | 27% |
| Total Carbs 94.63g | 25% |
| Dietary Fiber 9.5g | 32% |
| Sugars 8.09g | 5% |
| Protein 18.79g | 30% |
