Mediterranean Lamb and vegetables:
1 yellow pepper
1 red pepper
Olive oil
2 Northern Ireland lamb cutlets
4 spears asparagus
Sea salt
4 vine ripened cherry tomatoes
Marinade:
100g garlic (approx 1 bulb)
5 sticks rosemary
1 red onion, peeled and chopped
50ml balsamic vinegar
100ml barbecue sauce
100ml grapeseed oil
1 tsp white peppercorns
Sea salt and cracked pepper
Begin by putting the lamb in a bowl with chopped onions, garlic, BBQ sauce, salt, balsamic vinegar and olive oil and leave in fridge to marinade.
Preheat oven to 180°C/gas 4.
Prepare the vegetables to be roasted. Place on a baking tray and drizzle with oil.
Place in the oven for 30 minutes, or until tender and lightly roasted.
Fry the lamb in pan and coat with some of the marinade.
Serve the lamb and roasted vegetables with cous cous.
This section of our website is specifically for nutrition and health professionals to help keep you up to date with the latest nutrition research, particularly in relation to milk and dairy products. You’ll find summaries and presentations from our conferences and events, together with scientific overviews of dairy and health topics.