| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 1 | Clove garlic, crushed | |
| 3 | Spring onions, sliced | |
| 1 | T | Parsley, finely chopped |
| 1 | T | Basil, finely chopped |
| 1 | T | Thyme, finely chopped |
| 1 | T | Mint, finely chopped |
| 3 | T | Olive oil |
| 3 | T | Sherry vinegar |
| Salt and freshly ground | ||
| black pepper | ||
| 1 | Breast of lamb | |
| 1 | T | Olive oil |
| 500 | g | New potatoes, boiled and |
| diced | ||
| 1lb | ||
| 1 | Red onion, sliced | |
| 1 | Red pepper, sliced | |
| 2 | Tomatoes, sliced | |
| 1 | 120 g bag watercress and | |
| spinach |
INSTRUCTIONS
Mix all the salsa ingredients together and set aside. Cook the lamb according to the pack instructions, remove from the oven and slice when cool. Mix the salad ingredients together and arrange on a plate. Top with the lamb and spoon over the salsa. Converted by MC_Buster. NOTES : Succulent slices of lamb breast with a fresh colourful salad and piccante salsa. Converted by MM_Buster v2.0l.
A Message from our Provider:
“There’s a limit to God’s patience”
Nutrition (calculated from recipe ingredients)
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Calories: 235
Calories From Fat: 165
Total Fat: 18.7g
Cholesterol: 0mg
Sodium: 309.3mg
Potassium: 417.8mg
Carbohydrates: 16.5g
Fiber: 3.3g
Sugar: 4.5g
Protein: 2.9g