Ingredients
- 47g jar Moroccan seasoning
- 2 tablespoons plain flour
- 12 to 16 lamb cutlets, trimmed
- 500g baby trussed tomatoes
- 1/4 cup olive oil
- 2 x 400g cans butter beans, rinsed and drained
- Zest and juice of 2 small lemons
Method
- Step 1Preheat oven to 200°C.
- Step 2Combine Moroccan seasoning and flour in a plastic bag. Add cutlets, one at a time, and shake until well-coated. Place cutlets into a large baking dish.
- Step 3Place dish onto the oven’s top shelf and bake for 8 minutes.
- Step 4Place tomatoes onto a lined baking tray. Drizzle with 1 tablespoon olive oil. Place under cutlets in oven. Bake for 15 to 20 minutes.
- Step 5Pulse beans, lemon rind and juice, and remaining oil in a food processor until smooth. Serve with cutlets and tomatoes.
- Low carb
- Low sugar
- Lower gi
Nutrition
2510 kj
Energy
36g
Fat Total
11g
Saturated Fat
5g
Fibre
51g
Protein
161mg
Cholesterol
1261.84mg
Sodium
8g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
- Author: Dixie Elliott
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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