INGREDIENTS

INSTRUCTIONS

One serving has 170 calories and 6g fat Preparation Time 30-40  minutes
+ marinating + 15-20 minutes baking.  A pretty dish with the pink lamb
slices and the fresh green colour of  the puree. Keep the pink and
green theme by serving it with green  noodles and a radichio and
watercress salad.  Preparation: chop the rosemary, crush the garlic
cloves, trim, wash  and slice the leeks.  Mix 5ml of the rosemary, the
garlic and the lemon juice and brush  this over the lamb fillets. Leave
to marinate for 2 hours. Preheat  the oven to Gas Mark 8/450F/230C. Put
lamb and marinade on a shallow  baking tray and cover with foil
loosely. Roast for no more than 15-20  minutes.  Cook the leeks in 15ml
of chicken stock for 10 minutes. Drain them and  reserve the liquid.
Puree the leeks in a blender or food processor  and pile onto a warm
serving dish.  Drain any liquid from the lamb and put this in a small
pan with the  leek stock and the remaining rosemary and chicken stock.
Boil rapidly  until reduced by half.  Slice the lamb thinly and arrange
around the puree. Pour the sauce  over the lamb slices.

A Message from our Provider:

“If you want to be a leader, you must serve.”