Tuesday, July 30, 2013

Lamb, pomegranate and roasted vegetables

Take 2 small sweet potatoes, a red onion and half a cauliflower.
Cut them into small pieces and place on silicon sheets to bake in the oven
Drizzle each tray with 1/2 tablespoon olive oil and a little chopped garlic

Bake 25-30 minutes until browning nicely, take out, combine gently and dump on a bed of baby spinach
While that is cooking roll some lamb backstraps in oregano rub
And grill or barbecue them till they are done. Slice and place on top of the salad. Squeeze the juice of one lemon and two pomegranates over the top. If you bang the pomegranate with a wooden spoon the seeds will come out and look really pretty

Enjoy! This is definitely WW friendly - only 6 ProPoints per serve based on a 400g backstrap for 4 serves

No comments:

Post a Comment