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Quick roast lamb with caper crust

SmartPoints® value per serving

Meal Items

baby capers, rinsed, drained

1 tsp

fresh lemon rind

1 tsp

olive oil

1 tsp

fresh flat-leaf parsley

1 tbs

baby potato

75 g

eggplant

¼ medium

zucchini

½ medium

lean lamb backstrap

150 g

oil spray

1 x 3 second spray(s)

cherry tomato

62 g

fennel bulb(s)

½ small, baby

high fibre wholemeal bread

1 slice(s)

Nestle Soleil Yoghurt, Passionfruit

150 g

Notes

Process capers, lemon rind, parsley and a little olive oil until finely chopped. Spread over lamb backstrap. Bake lamb with halved baby potatoes, chopped eggplant, zucchini and fennel lightly sprayed with oil, adding cherry tomatoes towards the end. Serve with slice of high-fibre wholemeal bread. Finish with Ski Soleil Yoghurt.

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Find your plan

Quick roast lamb with caper crust

Meal Items

Notes

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