Barbecued lamb fillet with asparagus & sugar snaps

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olive magazine

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Recipe by olive magazine

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1. Rub the lamb all over with seasoning, then barbecue or grill; 15 minutes for rare, 25 minutes for medium. Turn the lamb as it cooks so that it evenly browns. When cooked, allow to rest for 5 minutes. Cook the asparagus and sugar snaps in boiling water for 2 minutes, drain well and toss in a knob of butter with the lemon juice and some seasoning. Slice the lamb and serve with the lemony vegetables.

Per serving

446 kcalories, protein 33.4g, carbohydrate 7.2g, fat 31.6 g, saturated fat 15.9g, fibre 2.7g, salt 0.56 g

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• Sandra

  22 June 2008

  Sandra rated and commented on this recipe

  

  Very enjoyable, especially the vegetables.

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Ingredients

• 300g lamb neck fillet
• 2 tsp ready mixed lamb seasoning, or make your own with 1 tsp dried oregano, 1 tsp paprika, salt and pepper
• 1 bunch asparagus , trimmed
• 150g sugar snap peas , trimmed
• butter
• ½ lemon , juiced

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Serves 2

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Ingredients

• 300g lamb neck fillet
• 2 tsp ready mixed lamb seasoning, or make your own with 1 tsp dried oregano, 1 tsp paprika, salt and pepper
• 1 bunch asparagus , trimmed
• 150g sugar snap peas , trimmed
• butter
• ½ lemon , juiced

Per serving

446 kcalories, protein 33.4g, carbohydrate 7.2g, fat 31.6 g, saturated fat 15.9g, fibre 2.7g, salt 0.56 g

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