Hearty comfort meets healthy eating in this delicious barbecued lamb recipe.
Ingredients
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons rosemary leaves, roughly chopped
- 550g lamb loin fillets
- olive oil cooking spray
- 6 baby eggplant, trimmed, halved lengthways
- 100g baby spinach
- 250g hommus dip, to serve
Method
- Step 1Combine vinegar, oil, rosemary and salt and pepper in a shallow ceramic dish. Add lamb. Turn to coat. Cover and refrigerate for 1 hour (or longer if time permits).
- Step 2Preheat a barbecue plate on mediumhigh heat. Remove lamb from marinade. Barbecue for 5 to 6 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.
- Step 3Spray eggplant with oil. Barbecue for 1 to 2 minutes each side or until tender.
- Step 4Slice lamb. Arrange spinach on a serving platter. Top with eggplant and lamb. Season with salt and pepper. Serve with hommus.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2629 kj
Energy
50g
Fat Total
15g
Saturated Fat
8g
Fibre
38g
Protein
96mg
Cholesterol
196.37mg
Sodium
2g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
Note: Lamb loin fillet is also known as lamb eye loin.
- Author: Annette Forrest
- Image credit: Louise Lister
- Publication: Super Food Ideas
0