Rosemary garlic lamb with roast tomato panzanella
- 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
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)
Total fat 30g
Saturated fat 6g
Dietary fibre 6g
Make it gluten free: Use gluten-free bread.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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