Roasted Lamb & Vegetables With Spinach

By Darienne Sutton

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  1. 1/4 cup fresh rosemary leaves
  2. 2 garlic cloves, crushed
  3. 1/2 teaspoon cracked black pepper
  4. 2 teaspoons olive oil
  5. 3 (about 200g each) lamb backstraps, trimmed of any fat
  6. 1 lemon
  7. 2 (about 200g each) baby fennel bulbs, trimmed, quartered lengthways
  8. 4 medium (about 400g) zucchini, quartered lengthways
  9. 60mls (1/4 cup) balsamic vinegar
  10. 1 tablespoon brown sugar
  11. 12 small garlic cloves, extra, peeled
  12. 2 bunches English spinach, stems removed, leaved washed, dried
  13. Ground nutmeg, to taste
  14. Ground black pepper, to taste

The instruction how to make Roasted Lamb & Vegetables With Spinach

  1. Preheat oven to 220u00b0C. Combine the rosemary, garlic, cracked pepper and olive oil in a bowl and mix well. Coat each lamb backstrap with the rosemary mixture and set aside on a plate while you prepare the vegetables.
  2. Juice 1/2 the lemon and then cut the remaining 1/2 into 4 wedges.
  3. Place the fennel and zucchini into a large bowl. Combine the lemon juice, vinegar and brown sugar and pour over the vegetables. Mix well to coat the vegetables.
  4. Place the vegetables, lemon wedges and extra garlic cloves into a large roasting pan. Pour over any extra liquid from the vegetables. Roast in preheated oven for 10 minutes.
  5. Remove pan from the oven and brush the vegetables and garlic with the liquid in the pan. Move the vegetables to one side of the pan.
  6. Add the lamb backstraps to the pan in a single layer and roast for a further 10-12 minutes for medium or until the lamb is cooked to your liking. Cover the pan loosely with foil and stand for 5 minutes.
  7. Meanwhile: add the spinach to a large saucepan of boiling water. Remove immediately, drain and season with nutmeg and pepper.
  8. Slice the lamb. Place the spinach and vegetables onto serving plates. Top the spinach with the lamb and drizzle with the pan juices. Serve immediately.

Nutritions of Roasted Lamb & Vegetables With Spinach

fatContent: 327.669 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 11 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent:
cholesterolContent: 40 grams protein
sodiumContent: 96 milligrams cholesterol

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