LAMB DINNER AND DESSERT 3:1
18th June 2020
FAT: 47.79g PROTEIN: 10.08g CHO: 6.01g Kcals 495 Ratio: 2.97:1
Notes
Mo’s tip: A pinch of dried mint adds flavour to the veg or gravy.
Ingredients
- 28g Lamb, leg, lean and fat, roast
- 21g Broccoli, green, boiled in unsalted water
- 20g Green beans/French beans, frozen, boiled in unsalted water
- 15g Vegetable Oil Morrisons
- 40g Double Cream Morrisons EXTRA THICK
- 10g Butter
- 19g Blueberries Morrisons
- 20g Carrots, young, boiled
- 30g Celeriac, boiled
Instructions
- You will also need a little Knorr Touch of Taste or Stock cube.
- Heat the oil in an ovenproof dish and roast the celeriac till brown
- keep warm while you make gravy by adding a little water and the Knorr to the oil residue. Stir in a teasp of the cream to make rich gravy.
- Add the butter to the carrots, beans & broccoli
- Serve with the lamb & celeriac
- Serve the blueberries and cream for dessert
- A pinch of dried mint adds flavour to the vege or gravy
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