Italian Lamb

Lamb fillets marinated in herbs, baked in foil with tomatoes and mozzarella, then served with a reduced stock sauce.

Italian Lamb Main Course High Protein

Estimated Nutrition

Calories

464.1

kcal / serving

1856.4 kcal total

Carbs

6.6g

per serving

26.5 g total

Fat

35.6g

per serving

142.2 g total

Protein

29g

per serving

115.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Cornflour

used to thicken sauce

CondimentsSauces

tbsp

Honey Vinegar

tbsp

Tomato Puré

Dairy

Mozzarella Cheese

sliced

Fruits

tbsp

Lemon Juice

Liquids

300

Vegetable Stock

Meat

450

Lamb Neck Fillet

two fillets of approximately 225g each

NutsSeeds

tbsp

Oregano

tbsp

Thyme

clove

Garlic

crushed

OilsFats

59.2

Olive Oil

4 tbsp

Vegetables

piece

Tomato

sliced

slice

Sundried Tomatoes

Method

Layer the sliced tomatoes, sundried tomatoes, and mozzarella over the fillets.

Pour the remaining marinade over the layers.

Seal the foil packages and place them on a baking tray.

Mix the marinade ingredients in a bowl, add the lamb, and refrigerate for at least 2 hours.

Drain the cooking juices into a pan, add stock, and reduce by two-thirds.

Place each lamb fillet on a large square of foil.

Thicken the sauce with cornflour and serve with the sliced lamb.

Bake at 200°C for 1 hour.

Rest the lamb in the foil for 10 minutes before slicing.