1. Fry the lamb until golden brown in a little oil and butter. 2. Peel and deseed the peppers, and soften in a little olive oil. Deglace the pan with balsamic vinegar. 3. Fry the aubergine (but dont cook all the way through). 4. Lay out a piece of silver foil. 5. Place the lamb in the middle with the tapenade spread on top. 6. Lay the vegetables around (except the courgettes). 7. Add the chopped rosemary, garlic, lamb stock and a little oil. 8. Seal up the parcel and bake in a hot oven (Gas Mark 7) for 10 - 15 minutes. 9. Remove and allow to rest for a further 5 minutes. 10. Serve with garlic and roasted courgettes. 11. Pour all the juices into a pan and add 1 teaspoon of tapenade, chopped rosemary and a little tomato puree. 12. Season and serve. NOTES : Chef:Tessa Bramley
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (28g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 243 (100%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 39.3mg||1 %|
|Potassium 0.6mg||0 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.1g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 243
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!