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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Mix yoghurt, lemon juice and harissa paste together. Use to coat lamb fillets. Leave to marinate for 1 hour or overnight.
2 Meanwhile, prepare kumara salad. Preheat oven to 200°C. Place kumara on a baking tray. Spray with oil. Cook for 35 minutes. Add cherry tomatoes for final 5 minutes. Mix cooked vegetables with remaining vegetables. Mix lemon juice and oil together and add to salad. Sprinkle with almonds.
3 When lamb is ready to cook, place on a heated griddle, hot barbecue or non-stick pan. Cook for 10 minutes, turning once. Leave to rest for 5 minutes before slicing. Serve with kumara salad.
Make it gluten free: Check yoghurt and harissa paste are gluten free.
Calories 430 cal
Kilojoules 1810 kJ
Total fat 21 g
Saturated fat 5 g
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