faaizahsnutritionlab

you are what you eat

Thyme and Pepper Lamb

Thyme is a great way to add flavour to meat, vegetables, potatoes, eggs and fish. It is hardy and can withstand long cooking times (perfect in a slow cooked leg of lamb). Thyme will stay well in the fridge if stored in a closed container, use its fresh, aromatic leaves and stalks to flavour a variety of dishes! Lamb is high in fat, even though most of the fat around the meat is removed, try not to include lamb too many days during the week!

thyme

You will need:

– 700g lamb shops or lamb steaks

– Freshly ground Black Pepper

– Juice of 1/2 a lemon

– 4 garlic cloves, halved

– 1t mustard powder

– 2 red onions, cut into wedges

– 2T lite mayo/ Trim mayonnaise

– 1/2 a green pepper, cut into largish cubes

-1/2 red pepper, cut into cubes

– 1/2 yellow pepper, cut into cubes

– 6- 8 thyme stalks, roughly chopped

– 2 green chillies, whole

– pinch of salt

Method:

– Prepare the meat. Remove any visible fat and rinse well.

– In a large dish or bowl, mix all the spices, peppers, chilli, mayo and thyme. Rub the marinade well into the meat.

– Add in the peppers and onions and mix well. Lay in a large casserole or baking pan. Cover with foil and marinate until ready to cook. The best way to get meat flavourful is to let the meat marinade for 4 or more hours.

– Grill in a medium hot oven until done. Serve  with steamed vegetables and/ or a salad.

 

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This entry was posted on July 1, 2014 by in Uncategorized and tagged , .
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