Mediterranean Roast Lamb &Veggies

The bikini diet continues as does the no-sugar and no-carb phase! 

This recipe achieves both of the above as well as being super nutritious. Lamb contains a good amount of Vitamin B12 which is good for a healthy nervous system and glowing skin. Lamb is lower im cholesterol than some other meats and is a good source of omega-3 and omega-6 fatty acids. Protein meats are healthiest and easiest to digest when eaten with non-starchy vegetables as they are in this dish. The original recipe I was inspired by, roasted lamb chops for 20minutes with the veggies but I used lean lamb leg steaks – as these cook quicker, i lightly fried and caramelised them in a pan for a couple of minutes and then left them to roast for 10 in the oven. 
Serves 2
2 portions lean lamb leg steaks
2 Cloves Garlic – smashed
1tsp dried oregano
Olive Oil
Juice of 1 Lemon
1 Aubergine
1 Courgette
1 Red Onion
1 Red Pepper
1 Yellow Pepper
200g Cherry Tomatoes
100g Feta
Handful Black Olives
100g Peas
Handful of Mint

Marinade the lamb in the garlic, oil and oregano and leave to rest for at least 30 minutes – all day is better!
Roughly chop the veggies (not the tomatoes) and mix with olive oil, salt and pepper and pop in an 200 degree oven for 30 minutes.
After 30 minutes, throw in the tomatoes, feta and olives and pop back in the oven (if using lamb chops pop them in now aswell).
Lightly fry the lamb steaks for a couple of minutes on each side until sealed and caramelised. Pop into the oven for 10 minutes on top of the veggies- this will let the lamb cook through and allow the cooking juices and marinade to flow into the veggies.
Meanwhile make the pea and mint puree by pulsing together the blanched peas and mint with some olive oil until mixed together.
To serve, place the pea puree on top of the lamb and veggies.

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