LAMB CUTLETS WITH ROASTED VEGETABLES

TOTAL TIME: 45MINS

SERVINGS: 2

CALORIES/SERVING: 354CALS

INGREDIENTS

• 2 x 100g lamb chops, uncooked (fat removed)

• 10 Gram rosemary (Lamb marinate)

• 2.5 ml olive oil (0.5 tsp. (Garlic-infused olive oil))

• 1 garlic clove (crushed (garlic-infused olive oil))

• 2 tbsp. lemon juice, freshly squeezed (Lamb marinate)

• 300 Gram sweet potato (uncooked, chopped)

• 150 Gram zucchini (uncooked, chopped)

• 100 Gram carrot (uncooked, chopped)

• 50 Gram red onion (chopped)

• 10 Gram dried basil

• Pinch himalayan salt & pepper

• 1 garlic clove (Lamb marinate)

• 2.5 ml olive oil (Lamb marinate)

METHOD

1. Pre-heat oven to 180 degrees Celsius. Line a baking tray with baking paper. Set aside

2. To make the garlic-infused oil. Combine the olive oil and garlic in a small bowl

3. Place the carrot, zucchini, sweet potato, and onion onto the tray and using a pastry brush rub the garlic oil over the vegetables. Season the vegetables with basil, Himalayan salt, and pepper

4. Bake the vegetables in the oven for 25-30 minutes or until cooked. Once the vegetables are cooked remove them from the oven and set aside

5. Whilst the vegetables are baking, marinate the lamb chops with olive oil, rosemary, garlic, and lemon juice

6. Heat a barbecue and cook the lamb chops for a few minutes on each side or until cooked to liking

7. Divide the lamb chops and vegetables between two plates. Dish one serving and refrigerate the second meal for tomorrow's leftover

NUTRITION

Serving size 434g

Calories 354 cal

Protein 33.0g

Fat, total 10.3g

- saturated 3.3g

Carbohydrate 27.7g

- sugars 14.1g

Sodium 170mg