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Add a photoServings: 6
Ingredients
- 10 ml Minced Rosemary
- 2 x Garlic Cloves
- 1 x Lemon Juice
- 2 x Lamb Neck Fillets
- 900 gm Leeks
- 150 ml Chicken Stock
Directions
- Marinating + 15-20 min baking.
- A pretty dish with the pink lamb slices and the fresh green colour of the puree. Keep the pink and green theme by serving it with green noodles and a radichio and watercress salad.
- Preparation: chop the rosemary, crush the garlic cloves, trim, wash and slice the leeks.
- Mix 5ml of the rosemary, the garlic and the lemon juice and brush this over the lamb fillets. Leave to marinate for 2 hrs. Preheat the oven to Gas Mark 8/450F/230C. Put lamb and marinade on a shallow baking tray and cover with foil loosely. Roast for no more than 15-20 min.
- Cook the leeks in 15ml of chicken stock for 10 min. Drain them and reserve the liquid. Puree the leeks in a blender or possibly food processor and pile onto a hot serving dish.
- Drain any liquid from the lamb and put this in a small pan with the leek stock and the remaining rosemary and chicken stock. Boil rapidly till reduced by half.
- Slice the lamb thinly and arrange around the puree. Pour the sauce over the lamb slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 6 servings | |
| Calories 45 | |
| Calories from Fat 2 | 4% |
| Total Fat 0.28g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 53mg | 2% |
| Potassium 147mg | 4% |
| Total Carbs 10.05g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.61g | 2% |
| Protein 1.32g | 2% |
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