Carré d'agneau à la française
Carré d'agneau à la française
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Time to make: 20 mins
Total cost: $22.44 / $5.61 per serve
(at time of publication)
Dairy freeDiabetes friendlyHigh fibreHigh ironLow sodiumHigh protein
Ingredients
1 rack of lamb (850g), trimmed (8 cutlets total)
2 cloves garlic, crushed
1 1/2 teaspoons Tuscan seasoning
1 lemon, zested, juiced
6 tablespoons red wine vinegar
700g new potatoes
200g asparagus
4 cups (550g) cherry tomatoes
3 tablespoons chopped parsley
Instructions
Step 1 Preheat barbecue. Place lamb into a large baking dish. Add garlic, seasoning, lemon zest and juice and half the vinegar. Coat meat evenly with mixture.
Step 2 Meanwhile, steam potatoes for 5 minutes, or until tender.
Step 3 Toss asparagus, tomatoes and potatoes with remaining vinegar and parsley.
Step 4 Spray lamb with oil. Barbecue until cooked to your liking, turning once. Remove and rest for a few minutes. Spray vegies with oil and cook on the hotplate of your barbecue, until warmed through. Serve with lamb.
Variations
Mince the garlic cloves with chopped fresh rosemary instead of using Tuscan seasoning. Toss through the cooked vegies and serve as a side.
Sign in to save or note
Time to make: 20 mins
Total cost: $22.44 / $5.61 per serve
(at time of publication)
Dairy freeDiabetes friendlyHigh fibreHigh ironLow sodiumHigh protein
Ingredients
1 rack of lamb (850g), trimmed (8 cutlets total)
2 cloves garlic, crushed
1 1/2 teaspoons Tuscan seasoning
1 lemon, zested, juiced
6 tablespoons red wine vinegar
700g new potatoes
200g asparagus
4 cups (550g) cherry tomatoes
3 tablespoons chopped parsley
Instructions
Step 1 Preheat barbecue. Place lamb into a large baking dish. Add garlic, seasoning, lemon zest and juice and half the vinegar. Coat meat evenly with mixture.
Step 2 Meanwhile, steam potatoes for 5 minutes, or until tender.
Step 3 Toss asparagus, tomatoes and potatoes with remaining vinegar and parsley.
Step 4 Spray lamb with oil. Barbecue until cooked to your liking, turning once. Remove and rest for a few minutes. Spray vegies with oil and cook on the hotplate of your barbecue, until warmed through. Serve with lamb.
Variations
Mince the garlic cloves with chopped fresh rosemary instead of using Tuscan seasoning. Toss through the cooked vegies and serve as a side.
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