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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Preheat oven to 200C fan-forced. Line 2 large trays with baking paper. Spread vegetables over both trays. Drizzle with oil and sprinkle with za’atar. Bake for 30 minutes until roasted.
2 Meanwhile, heat a medium saucepan over high heat. Cook lamb for 3 minutes each side, or until cooked to your liking. Transfer to a board, cover with foil and rest for 10 minutes.
3 In a small bowl, combine yoghurt and lemon juice. Season with pepper.
4 Slice lamb into strips. Place roasted vegetables in a large serving bowl. Toss through herbs. Top with sliced lamb and drizzle with yoghurt dressing.
Sprinkle with toasted coarsely chopped almonds for extra crunch.
Calories 600 cal
Kilojoules 2500 kJ
Total fat 27 g
Saturated fat 5 g
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