Rosemary Garlic Lamb with Roast Tomato Panzenella

The flavours in come to life in this dish.

Keyword: Healthy Cooking, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes, HFG, Lamb, Panzenella, Rosemary Garlic Lamb with Roast Tomato Panzenella

Servings: 1

Ingredients

1 clove garlic
1 tsp chopped fresh rosemary leaves
1 Tbsp olive oil
120 g lamb leg steak
8 cherry tomatoes
courgette thinly sliced
spray oil
1 cup rocket
1 slice grainy bread toasted, torn in small pieces
1 tsp balsamic vinegar
black pepper

Instructions

In a shallow bowl, combine garlic, rosemary and ½ of the oil. Add lamb steak and turn to coat with herb mixture. Set aside.
Preheat oven or barbecue grill to 200°C. In a baking dish, arrange tomatoes and courgette and spray with oil. Bake for 10-15 minutes, until tomatoes are soft and starting to split. Remove from oven. In a medium bowl, place cooked veges, rocket and bread.
Heat a pan over medium-high. Add lamb steak and cook, turning, for 3-5 minutes, until done to your liking. Remove from pan and set aside to rest.
In a small bowl, combine remaining olive oil and balsamic vinegar to make a dressing. Add steak to salad with dressing. Toss to coat. Serve salad seasoned with black pepper.

Notes

From: Bezzant, Niki (Feb 2019) in: Single Serve Healthy Food Guide