Barbecued lamb fillet with asparagus & sugar snaps
Get two portions of greens with these easy supper dish. Buy the best lamb you can afford, from a butcher you trust
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 mins
- 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
Recipe from olive magazine, June 2005.
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http://www.bbcgoodfood.com/recipes/3731/
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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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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 mins
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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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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22 June 2008
Sandra rated and commented on this recipe
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