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

	Per Serving	Total
Calories	910.3 kcals	1820.5 kcals
Carbohydrates	9.4 grams	18.8 grams
Fat	86.2 grams	172.4 grams
Protein	27.1 grams	54.2 grams

Cook Time

15 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Fruits

1
piece

Lime

juice only

Meat

200
g

Lamb Fillet

fully trimmed, pocket cut into the side

NutsSeeds

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground

2
sprig

Rosemary

fresh

2
clove

Garlic

skin on

1
sprig

Rosemary

small, roughly chopped

OilsFats

15
ml

Olive Oil

for frying lamb

37.5
ml

Olive Oil

for frying vegetables

110
ml

Olive Oil

for sauce vierge

Vegetables

2
piece

Plum Tomatoes

skinned

2
piece

Courgettes

sliced into 5mm rounds

1
piece

Aubergine

small, sliced into 5mm rounds

2
piece

Tomato

peeled, seeds removed, finely chopped

1
bunch

Rocket

small handful, for garnish

Steps

Preheat the oven to 210°C.
Season the lamb and insert rosemary sprigs into the fillet pocket.
Brown the lamb with garlic and oil in an ovenproof pan, then roast in the oven for 5 to 8 minutes.
Let the lamb rest for 4 minutes after roasting.
Slice tomatoes, courgettes, and aubergines into 5mm rounds.
Fry the vegetables in olive oil for 4 minutes until golden and tender.
Warm olive oil in a saucepan and stir in lime juice, chopped tomatoes, and rosemary for the sauce.
Layer the vegetables on a plate, top with sliced lamb, sauce, and rocket.