Lamb With Chargrilled Vegetables

By Alison Roberts

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Summertime means it is time to head outside and fire up the barbecue to make easy, tasty meals.

All you have to do is throw all your ingredients of Lamb With Chargrilled Vegetables

  1. 2 lamb backstrap (eye of loin)
  2. 1/4 cup (60ml) extra virgin olive oil
  3. 3 desiree potatoes, unpeeled, cut into 1cm thick slices
  4. 2 red capsicums, deseeded, cut into thick strips
  5. 1 eggplant, sliced
  6. Salt & freshly ground pepper
  7. 80g baby rocket leaves
  8. 1/4 cup fresh mint leaves
  9. 2 tablespoons olive oil
  10. 1 tablespoon balsamic vinegar

The instruction how to make Lamb With Chargrilled Vegetables

  1. Heat barbeque plate to medium and chargrill to medium-high. Brush lamb with 1 teaspoon of oil, toss potatoes in 1 tablespoon of oil, and capsicum and eggplant in the remaining oil.
  2. Cook potatoes on barbeque plate for 15 minutes or until cooked through.
  3. Add capsicum and eggplant to the chargrill. Cook for 2-3 minutes each side or until tender. Remove and set aside. Season the lamb with salt and pepper. Add to chargrill and cook for 2-3 minutes each side. Remove and rest for 5 minutes. Slice thickly.
  4. Whisk oil and vinegar together to make the dressing. Season.
  5. Combine rocket, potatoes, capsicum and eggplant. Divide among plates. Top with lamb and mint. Drizzle with dressing. Serve immediately.

Nutritions of Lamb With Chargrilled Vegetables

fatContent: 497.12 calories
saturatedFatContent: 29 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 32 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent:
sodiumContent:

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