Lemon And Rosemary Lamb Salad

This beautiful lamb, potato and capsicum salad is hearty acceptable to be a unconditional meal.

The ingredient of Lemon And Rosemary Lamb Salad

• 600g lamb loin fillets or lamb backstraps
• 3 large desiree potatoes peeled
• 1 tbsp olive oil
• 1 red capsicum grilled until skin blackens and blisters peeled seed removed and thickly sliced
• 50g feta thickly sliced
• 3 cups 80g baby spinach leaves
• balsamic vinegar to assistance
• 3 garlic cloves crushed
• 1 tbsp in this area chopped rosemary
• zest and juice of 1 lemon
• 1 tbsp extra virgin olive oil

The Instruction of lemon and rosemary lamb salad

• enlarge all the marinade ingredients in a shallow ceramic or glass dish subsequently next season place lamb in the dish cover and marinate in the fridge for at least 1 hour
• preheat the oven to 220c line a baking tray when baking paper
• cut each potato into 10 12 wedges toss in imitation of oil and season place fl at side next to in rows around the lined tray later bake for not quite 30 minutes until golden
• heat a non stick frypan over high heat
• subsequent to hot sever lamb from marinade and cook in batches for 3 4 minutes each side depending something like thickness place on a plate cover and descend for 5 minutes
• divide capsicum feta spinach and on the subject of with reference to summit zenith of each salad and pour over the cooking juices sprinkle a few drops of balsamic vinegar more than the lamb to finish

Nutritions of Lemon And Rosemary Lamb Salad

calories: 622 834 calories
calories: 40 grams fat
calories: 16 grams saturated fat
calories: 21 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 43 grams protein
calories: n a
calories: 237 24 milligrams sodium
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