Saturday, July 7, 2012

Lamb and roast vegetable salad

Last night we wanted a low carb meal, so started playing with some ideas.

I took a Chefs toolbox slice pan and stacked it with delicious vegetables. Four big mushrooms cut into four pieces, a red onion cut into wedges, two sliced zucchini, about 20 halved cherry tomatoes, chopped garlic drizzled with 30 ml olive oil.
We put that in a 200 degree oven for about half an hour.

While that was cooking we used some high tech to make a dressing 
30 ml olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon sugar
1/2 teaspoon dijon mustard
1 clove crushed garlic
Put in jar and shake well

Take two lamb loin fillets, roll in bush spice mix or some other handy herb blend. Grill 3-4 minutes each side. Rest the meat for 10 minutes. While the meat is resting throw a handful of basil leaves into a big bowl with 150g of baby spinach leaves.

Take the vegetables out of the oven and toss the dressing through. Spoon over the leaves. Slice the lamb and pile on top. Serve and enjoy - this is 4 serves at only 7 Weight Watchers ProPoints a serve!