Garlic Lamb Roast With Balsamic, Fig And Bocconcini Salad

This traditional roast dinner is served with a healthy side salad for a complete, balanced meal.

The ingredient of Garlic Lamb Roast With Balsamic Fig And Bocconcini Salad

• 2 about 750g mini lamb round roasts
• 3 garlic cloves each cut into 6 slices
• 1 tbsp horseradish cream
• 1 tbsp olive oil
• freshly ground black pepper
• 1 x 180g container bocconcini drained cut in half
• 6 figs cut into quarters
• 80g mesclun salad leaves washed dried
• 60ml 1 4 cup balsamic vinegar
• 60ml 1 4 cup olive oil extra
• pinch of salt

The Instruction of garlic lamb roast with balsamic fig and bocconcini salad

• preheat oven to 200u00b0c place lamb in a roasting pan use a sharp knife to cut 9 evenly spaced slits about 2cm deep and 1cm long in the top of each lamb roast insert a slice of garlic in each slit brush lamb with horseradish cream and drizzle with the oil season with pepper
• roast lamb in preheated oven for about 30 minutes for medium rare or until cooked to your liking remove from oven cover with foil and set aside for 5 minutes to rest
• meanwhile combine the bocconcini figs and mesclun salad leaves in a large bowl drizzle with the balsamic vinegar and extra olive oil and gently toss to combine taste and season with salt and pepper
• cut the lamb across the grain into thin slices serve immediately with the salad

Nutritions of Garlic Lamb Roast With Balsamic Fig And Bocconcini Salad

fatContent: 704 811 calories
saturatedFatContent: 52 grams fat
carbohydrateContent: 18 grams saturated fat
sugarContent: 7 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent: n a
cholesterolContent: 52 grams protein
sodiumContent: 157 milligrams cholesterol

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