12
260
45

Ingredients

  • 1 tablespoon pepper jelly
  • 1/4 cup lemon juice
  • 7 ounces lamb fillet
  • 1 red pepper (medium, thickly sliced)
  • 6 ounces asparagus (trimmed)
  • 2 medium zucchini (thickly sliced)
  • 4 baby eggplant (thickly sliced)
  • 2 ounces baby spinach leaves
  • 1 pita bread (cut into wedges)
  • 1 clove garlic (crushed)
  • 1 tablespoon chopped fresh mint (finely)
  • 1/3 cup plain yogurt

Directions

  1. Combine red pepper jelly and 1 tbsp of the lemon juice in a medium bowl. Add lamb and turn to coat; season.
  2. Heat a grill pan on high heat or preheat the grill to medium-high. Grill lamb 2-3 mins per side or until cooked to desired doneness. Let stand, loosely covered with foil, for 5 mins.
  3. Meanwhile, combine red pepper, asparagus, zucchini, eggplant and remaining 3 tbsp lemon juice in large bowl. Grill vegetables, in batches, until tender. Return vegetables to bowl with spinach, toss gently to combine. Season to taste.
  4. For the mint sauce, combine garlic, mint and yogurt in a small bowl.
  5. Slice lamb. Serve lamb with vegetables and pita bread. Drizzle with mint sauce.
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NutritionView more

260Calories
Sodium9%DV210mg
Fat3%DV2g
Protein24%DV12g
Carbs18%DV53g
Fiber64%DV16g

PER SERVING *

Calories260Calories from Fat20
% DAILY VALUE*
Total Fat2g3%
Saturated Fat1g5%
Trans Fat
Cholesterol<5mg2%
Sodium210mg9%
Potassium1660mg47%
Protein12g24%
Calories from Fat20
% DAILY VALUE*
Total Carbohydrate53g18%
Dietary Fiber16g64%
Sugars19g38%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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