Healthy Living for deafblind people - Recipe of the month

Deafblind people enjoying healthy living

Recipe of the Month - March 2005

Balsamic Lamb Steaks with Mediterranean Roasted Vegetables

Preparation and cook time: 30 minutes to 1 hour

Ingredients

For the Mediterranean vegetables:
1 yellow pepper, deseeded and cut into 2cm pieces
1 red pepper, deseeded and cut into 2cm pieces
1 aubergine, cut into 2cm pieces
1 courgette, cut into 2cm pieces
3 x 15ml spoons olive oil
pinch of coarse sea salt

For the balsamic leg steaks:
25g butter
2 x 15ml spoons olive oil
250g pack thin sliced leg steaks
15ml spoon balsamic vinegar

To garnish:
sprigs of fresh basil

Method:

1.	Preheat the oven to 190°C, 375°F, gas mark 5.
2.	To make the mediterranean vegetables; place all the vegetables into a roasting tin, drizzle over the olive oil and sprinkle with coarse ground sea salt. Cook for 20-35 minutes or until soft and turning dark in colour.
3.	Prior to the end of the vegetable cooking time, heat the butter and oil in a large frying pan over a moderate heat. Add the leg steaks and fry for 2-3 minutes on each side. Just before the end of the cooking time sprinkle over the balsamic vinegar and heat for a further minute.
4.	To serve: Pile the roasted vegetables on suitable serving plates, top with the lamb and pour over the juices from the frying pan. Garnish with basil and serve immediately.

	Nutrition Info (per serving) 369 calories 32g fat

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