INGREDIENTS

INSTRUCTIONS

Clean the lamb of any sinew and fat. Bring to room temperature.  Brush
the eggplant and potato round with oil, season and cook them  over the
chargrill or in a grill pan. Be sure to get the darkened  grill marks.
Grill until tender but not mushy. Put them to one side.  Slice the
courgette and grill the corn, asparagus and squash.  Brush the lamb
with olive oil and season. Seal all sides in a hot pan  and then roast
in a hot oven for 5 minutes, or until medium rare. Let  rest for 5
minutes in a warm plate.  To serve:Reheat the vegetables under the
grill or in the oven. Place  one potato disc on each plate, top with
capsicum strips and  eggplan(alternate the colours). Quickly saut
spinach and place a  little on each vegetable stack. Slice the lamb in
half on an angle  across the grain and stand on top of the vegetable
pile. Top the meat  with a tbsp of pesto. Put a few drops of balsamic
vinegar into some  extra virgin olive oil and drizzle around the plate
and serve.  Converted by MC_Buster.  Per serving: 375 Calories (kcal);
34g Total Fat; (81% calories from  fat); 5g Protein; 13g Carbohydrate;
0mg Cholesterol; 19mg Sodium Food  Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 2 Vegetable; 0 Fruit; 7  Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

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