| 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)
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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