Rosemary garlic lamb with roast tomato panzanella

This single serve warm lamb salad is all about the sharing of flavours, quick and easy to make, its a delicious healthy lunch or dinner..

Time to make: 25 mins

Total cost: $ 7.70 / $ 7.70 per serve

(at time of publication)

Ingredients

1 clove garlic
1 teaspoon chopped fresh rosemary leaves
1 tablespoon olive oil
120g lamb leg steak
8 cherry tomatoes
courgette, thinly sliced
spray oil
1 cup rocketarugulaX
1 slice grainy bread, toasted, torn in small pieces
1 teaspoon balsamic vinegar
black pepper

Instructions

1 In a shallow bowl, combine garlic, rosemary and ½ of the oil. Add lamb steak and turn to coat with herb mixture. Set aside.

2 Preheat oven or barbecue grill to 200°C. In a baking dish, arrange tomatoes and courgette and spray with oil. Bake for 10-15 minutes, until tomatoes are soft and starting to split. Remove from oven. In a medium bowl, place cooked veges, rocket and bread.

3 Heat a pan over medium-high. Add lamb steak and cook, turning, for 3-5 minutes, until done to your liking. Remove from pan and set aside to rest.

4 In a small bowl, combine remaining olive oil and balsamic vinegar to make a dressing. Add steak to salad with dressing. Toss to coat. Serve salad seasoned with black pepper.

Nutrition Info (per serve)

Kilojoules 2070kJ

Calories 495cal

Protein 33g

Total fat 30g

–Saturated fat 6g

Carbohydrates 20g

–Sugars 6g

Dietary fibre 6g

Sodium 220mg

Calcium 140mg

Iron 4mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.