Lamb With Minted Bread Sauce

The ingredient of Lamb With Minted Bread Sauce

• 6 small desiree potatoes halved crossways
• 8 spring onions trimmed
• 1 bunch dutch carrots trimmed peeled
• 1 3 cup 80ml olive oil plus extra to grease
• 4 slices cob loaf crusts removed chopped
• 3 4 cup 185ml milk
• 2 teaspoons red wine vinegar
• 1 2 cup finely chopped fresh mint
• salt freshly ground pepper
• 700g lamb eye of loin fillet backstrap

The Instruction of lamb with minted bread sauce

• preheat oven to 220u00b0c toss the vegetables in 1 tablespoon of the oil place the potatoes in a roasting pan roast for 20 minutes
• add onions and carrots to pan roast for 15 minutes or until golden and tender
• meanwhile place bread milk vinegar and remaining oil in a food processor and process until smooth about 10 seconds transfer to a small bowl stir in the mint season with salt and pepper
• heat a large non stick frying pan over medium high heat grease both sides of the lamb with a little oil season with salt and pepper cook for 3 minutes each side for medium rare
• transfer to a plate cover with foil for 5 minutes to rest cut lamb into slices serve with vegetables and minted bread sauce

Nutritions of Lamb With Minted Bread Sauce

calories: 612 318 calories
calories: 31 grams fat
calories: 8 grams saturated fat
calories: 34 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 47 grams protein
calories: 118 milligrams cholesterol
calories: 278 02 milligrams sodium
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calories: nutritioninformation