Char-roasted Spring Lamb On Summer Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Thai | Jude3 | 4 | Servings |
INGREDIENTS
| 2 | Lamb racks or 4 lamb leg | |
| steaks | ||
| 3 | t | Gregg's Thai seasoning |
| 1 | Peeled carrot | |
| 1/2 | Cucumber | |
| 1 | Red pepper, deseeded and | |
| thinly | ||
| sliced | ||
| 1 | Zucchini | |
| 1 | Spring onions | |
| 1 | c | Fresh bean sprouts |
| 227 | g | Golden Sun water chestnuts |
| drained and sliced | ||
| 250 | ETA avocado & garlic | |
| dressing | ||
| 2 | T | First Choice olive oil |
| 2 | t | Fresh chopped herbs |
INSTRUCTIONS
Crust If using racks, remove the lamb from the racks or ask the butcher to do this for you. Rub the seasoning into the meat. Place onto a roasting tray and roast at 220 C for 10 mins. Remove and cool. Place 1 tablespoon olive oil onto the roasting tray. Using a vegetable peeler, slice the carrot and zucchini into thin ribbons. Toss them into the oil along with the spring onions and chestnuts. Roast for 2-3 mins to soften. Remove and cool. Slice the cucumber into thin ribbons. Stack all the salad vegetables and herbs onto serving plates. Thinly slice the Thai lamb, lay over the salad. Mix any juices from the roasting tray with the 1 tablespoon olive oil and enough ETA dressing to create a smooth dressing. Spoon over the salad and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 456
Calories From Fat: 257
Total Fat: 28.5g
Cholesterol: 141.4mg
Sodium: 235mg
Potassium: 1061.2mg
Carbohydrates: 6.3g
Fiber: 1.9g
Sugar: 4.2g
Protein: 41.6g