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| Difficulty: | easy |
| Preparation: | 30 min |
| Ready in: | 40 min |
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 544 | 27% |
| Protein | 23 g | 46% |
| Fat | 50 g | 63% |
| Added Sugar | 0 g | 0% |
| Carbohydrates | 3 g | 1% |
| Roughage | 0 g | - |
| Saturates | 11 g | - |
Recipe Development: EAT SMARTER
Ingredients
For servings
For the aioli
| 2 | egg yolks |
| 4 cloves | garlic crushed |
| ½ cups | olive oil |
| 1 teaspoon | lemon juice |
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Directions
1 To make the aioli, mix together the egg yolks and the garlic until creamy. Gradually add the olive oil in a thin stream and season with lemon juice, salt and ground black pepper.
2 Season the meat lightly with salt and ground black pepper and brush with a little oil. Thread the meat on to a spit alternating with bacon and garlic.
3 Attach the spit to the rotary grill and grill for about 10 minutes, brushing frequently with olive oil. Mix the herbs on a plate and sprinkled onto the edges of the meat.
4 Serve with aioli and baguette.
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