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Balsamic Leg Steaks With Mediterrean Roasted

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CATEGORY CUISINE TAG YIELD
Grains Sami 1 Servings

INGREDIENTS

1 Yellow pepper, deseeded and
cut
into 2cm 1 inch
pieces
1 Red pepper, deseeded and cut
into 2cm 1 inch
pieces
1 Aubergine, cut into 2cm 1
inch pieces
1 Courgette, cut into 2cm 1
inch pieces
3 T Olive oil
1 Pinches coarse sea salt
25 g Butter, 1oz
2 T Olive oil
1 250 gram pac thin sliced leg
steaks
1 T Balsamic vinegar
1 Sprig fresh basil

INSTRUCTIONS

Preheat the oven to 190 C, 375 F, Gas mark 5.  To make the
mediterranean vegetables; place all the vegetables into a  roasting
tin, drizzle over the olive oil and sprinkle with coarse  ground sea
salt. Cook for 20-35 minutes or until soft and turning  dark in colour.
Prior to the end of the vegetable cooking time, heat the butter and
oil in a large frying pan over a moderate heat. Add the leg steaks  and
fry for 2-3 minutes on each side. Just before the end of the  cooking
time sprinkle over the balsamic vinegar and heat for a  further minute.
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.  Converted by MC_Buster.  NOTES : An
Italian style dish with roasted vegetables and tender  balsamic lamb.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3458
Calories From Fat: 1818
Total Fat: 203.5g
Cholesterol: 619.2mg
Sodium: 1356.5mg
Potassium: 4305.2mg
Carbohydrates: 239.7g
Fiber: 17.2g
Sugar: 113.5g
Protein: 172.6g


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