Roast Fillet of Lamb with Pan-Fried Vegetables and Sauce Vierge

Succulent roasted lamb fillet served with pan-fried tomatoes, courgettes, and aubergines, topped with a citrus-infused rosemary sauce vierge.

Healthy Lamb Vegetables Main Course High Protein

Estimated Nutrition

Calories

910.3

kcal / serving

1820.5 kcal total

Carbs

9.4g

per serving

18.8 g total

Fat

86.2g

per serving

172.4 g total

Protein

27.1g

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lime

juice only

Meat

200

Lamb Fillet

fully trimmed, pocket cut into the side

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

sprig

Rosemary

fresh

clove

Garlic

skin on

sprig

Rosemary

small, roughly chopped

OilsFats

Olive Oil

for frying lamb

37.5

Olive Oil

for frying vegetables

110

Olive Oil

for sauce vierge

Vegetables

piece

Plum Tomato

skinned

piece

Courgette

sliced into 5mm rounds

piece

Aubergine

small, sliced into 5mm rounds

piece

Tomato

peeled, seeds removed, finely chopped

bunch

Rocket

small handful, for garnish

Method

Warm olive oil in a saucepan and stir in lime juice, chopped tomatoes, and rosemary for the sauce.

Fry the vegetables in olive oil for 4 minutes until golden and tender.

Preheat the oven to 210°C.

Slice tomatoes, courgettes, and aubergines into 5mm rounds.

Let the lamb rest for 4 minutes after roasting.

Brown the lamb with garlic and oil in an ovenproof pan, then roast in the oven for 5 to 8 minutes.

Season the lamb and insert rosemary sprigs into the fillet pocket.

Layer the vegetables on a plate, top with sliced lamb, sauce, and rocket.