Grilled Pepper Lamb with Roast Vegies
Are you looking to surprise that special someone with a delicious easy to make meal that warms the heart?
- 1 small sweet potato unpeeled, sliced thinly
- 4 shallots diced
- 1 capsicum cut into wide strips
- 1 zucchini cut into thick strips
- 2 mushrooms cut into quarters
- Fresh (or bottled) rosemary
- rice bran oil spray
- 6 asparagus spears
- 300 grams of lamb fillet
- 1 teaspoon cracked pepper
- 2 tablespoons lemon juice
- ¼ cup chopped parsley (and mint if you like!)
- A lemon cut into wedges
- Preheat oven to 200 degrees
- Combine sweet potato, shallots, capsicum, mushrooms, rosemary and zucchini in a large baking dish, spray with cooking spray and season with salt and pepper and mix gently. Roast uncovered for around 35 minutes adding asparagus in the last 15 minutes. Discard rosemary once cooked
- Meanwhile, combine lamb and pepper in a small bowl
- Cook until desired colour on a med-high heated grill pan if you have one, if not a fry pan will do
- Stir juice and herbs into vegetable mixture.
- Serve lamb with vegetables on the side, toss parsley through the vegetables and add lemon wedge on the side.
Are you looking for that something tasty that you and the family can enjoy on the weekend?
One of the first meals we had a crack at making when I bought my wok for the BBQ. It's unreal. I could eat this all day every day. Next time you have a dinner, put this one on the menu so your guests are happy and you stay lean.
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