EatSmarter exclusive recipe

Marinated Lamb with Garlicand Roasted Vegetables

Marinated Lamb with Garlic - Marinated Lamb with Garlic - Lamb at its best: pink and paired with spring-fresh companions
458 kcal
Marinated Lamb with Garlic - Lamb at its best: pink and paired with spring-fresh companions

(1)

Difficulty:easy
Preparation:40 min
Ready in:80 min
Low-sugar
Vitamin-rich
Mineral-rich
High-protien
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1 serving contains (Percentage of daily recommendation)
Calories458 kcal(23%)
Protein49 g(98%)
Fat15 g(19%)
Carbohydrates28 g(11%)
Added Sugar0 g(0%)
Roughage6 g(20%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1Garlic clove
5 tablespoonsOlive oil
1 ½ poundsLamb fillet
2 poundsnew Potatoes
Salt
3large Red onion (about 200 grams)
2Baby zucchini (each about 50 grams)
7 ouncesgreen Asparagus
2 sprigsParsley
2 sprigsTarragon
1 bunchChives
Pepper
3 tablespoonsOrange juice (or juice from 1/2 orange)
3 tablespoonsBroth
1 tablespoonPine nuts

Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Pot, 1 Measuring cups, 1 Tablespoon, 1 Small bowl, 1 Fork, 1 Freezer bag, 1 Non-stick pan, 1 Aluminum foil, 1 Wooden spoon, 1 Plate, 1 Paper towel

Directions

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1 Peel the garlic, chop finely and mix with the oil.
2 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.
3 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.
4 Peel, halve and cut onions into thin slices.
5 Rinse and dry zucchini and asparagus. Cut zucchini into slices. Trim woody ends of asparagus and cut the spears into thirds. 
6 Rinse herbs and shake dry. Pluck parsley and tarragon leaves and chop. Cut chives in small rings.
7 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.
8 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.
9 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.
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