Rosemary garlic lamb with roast tomato panzanella
Nutrition Info.(per serve)
1 clove garlic
1 teaspoon chopped fresh rosemary leaves
1 tablespoon olive oil
120g lamb leg steak
8 cherry tomatoes
courgette, thinly sliced
1 cup rocketarugulaX
1 slice grainy bread, toasted, torn in small pieces
1 teaspoon balsamic vinegar
Total fat 30g
Saturated fat 6g
Dietary fibre 6g
1 In a shallow bowl, combine garlic, rosemary and ½ of the oil. Add lamb steak and turn to coat with herb mixture. Set aside.
2 Preheat oven or barbecue grill to 200°C. In a baking dish, arrange tomatoes and courgette and spray with oil. Bake for 10-15 minutes, until tomatoes are soft and starting to split. Remove from oven. In a medium bowl, place cooked veges, rocket and bread.
3 Heat a pan over medium-high. Add lamb steak and cook, turning, for 3-5 minutes, until done to your liking. Remove from pan and set aside to rest.
4 In a small bowl, combine remaining olive oil and balsamic vinegar to make a dressing. Add steak to salad with dressing. Toss to coat. Serve salad seasoned with black pepper.
Make it gluten free: Use gluten-free bread.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.