Tonight I'm serving this with some grilled asparagus and a beetroot and orange salad to celebrate spring.
Sprinkle lamb with salt and pepper.
Cook over high heat for 3-4 minutes on each side. Remove from pan and set aside to rest.
Put butter and oil in pan and add tomatoes and cook for 3 minutes.
Stir the sugar and basil through.
Place the lamb on washed spinach leaves and top with tomato and juices. Lastly, sprinkle with feta.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (694g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 980 (71%)|
|Amt Per Serving||% DV|
|Total Fat 108.9g||145 %|
|Saturated Fat 48.7g||243 %|
|Monounsaturated Fat 43.5g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 340mg||105 %|
|Sodium 455.4mg||16 %|
|Potassium 1887.6mg||50 %|
|Total Carbohydrate 14g||4 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 10.2g|
|Protein 81.5g||116 %|
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Calories per serving: 1374
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