Marinated Lamb with Garlic
and Roasted Vegetables
|Saturated Fat Acids||3.8 g|
|Sugar added||0 g|
|Bread exchange unit||2.5|
Peel the garlic, chop finely and mix with the oil.
Rinse lamb, pat dry and place in a large freezer bag. Add the garlic oil, seal the bag and let marinade in refrigerator for at least 1 hour.
Meanwhile, scrub the potatoes thoroughly and cook in a pot of boiling salted water until just tender, about 15 minutes. Drain the potatoes, let cool slightly and cut in half lengthwise.
Peel, halve and cut onions into thin slices.
Rinse and dry zucchini and asparagus. Cut zucchini into slices. Trim woody ends of asparagus and cut the spears into thirds.
Rinse herbs and shake dry. Pluck parsley and tarragon leaves and chop. Cut chives in small rings.
Remove the meat from the marinade, discard garlic and reserve marinade. Season lamb with salt and pepper. Heat a large non-stick pan and cook the lambs on each side for about 3 minutes over high heat. Wrap in aluminum foil and let rest.
Add 2 tablespoons of the marinade to the pan with the potatoes and asparagus and cook for about 5 minutes while stirring over medium heat. Add zucchini and onions and cook for 3 minutes.
Add orange juice and broth and cook another 5 minutes. Season well with salt and pepper. Stir in herbs and pine nuts. Cut the meat into slices and serve with the roasted vegetables.