| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Sainsbury’s, Sainsbury14 |
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 |
tb |
Olive oil |
| 1 |
|
Pinches coarse sea salt |
| 25 |
g |
Butter; (1oz) |
| 2 |
tb |
Olive oil |
| 1 |
|
250 gram pac thin sliced leg steaks |
| 1 |
tb |
Balsamic vinegar |
| 1 |
|
Sprig fresh basil |
INSTRUCTIONS
FOR THE MEDITERRANEAN VEGETA
FOR THE BALSAMIC LEG STEAKS
TO GARNISH
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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