- Olive oil spray
- 70g (1 cup) coarse fresh breadcrumbs (made from day-old crusty bread)
- 1 (about 75g) roasted red capsicum, finely chopped
- 35g (1/4 cup) low-fat feta, crumbled
- 1 tablespoon chopped fresh basil
- 1 teaspoon finely grated lemon rind
- 3 garlic cloves, crushed
- 2 x 250g mini lamb round or rump roasts
- 1 large (about 750g) bunch silver beet
- 250g white cabbage, hard core removed, thinly sliced
- Step 1Heat a large non-stick frying pan over medium-high heat. Spray lightly with olive oil spray. Add the breadcrumbs and cook, stirring, for 4-5 minutes or until golden. Transfer to a heatproof bowl and set aside to cool.
- Step 2Add the capsicum, feta, basil, lemon rind and half the garlic to the breadcrumbs. Season with pepper.
- Step 3Preheat oven to 200°C. Use a sharp knife to cut a deep horizontal slit into each lamb round to make a pocket. Stuff the pockets with the breadcrumb mixture and use toothpicks to secure.
- Step 4Place the lamb on a baking tray and spray with olive oil spray. Season with pepper. Bake in oven for 20-25 minutes for medium or until cooked to your liking. Cover loosely with foil and set aside for 10 minutes to rest.
- Step 5Meanwhile, remove the stems and centre veins from the silver beet. Coarsely chop the leaves. Heat a large non-stick frying pan over medium-high heat. Spray with olive oil spray. Add the remaining garlic and cook, stirring, for 30 seconds or until aromatic. Add the silver beet and cabbage. Cook, stirring occasionally, for 2 minutes or until just wilted. Season with pepper.
- Step 6Cut the lamb into 1cm-thick slices across the grain. Divide the silver beet mixture among serving plates. Top with the lamb and serve immediately.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Get your fill of folate and beta-carotene with this super side of silver beet.
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste