ROAST LAMB DINNER with MCT AND DESSERT!
24th June 2020
FAT: 29.40g PRO: 9.38g CHO: 15.17g Kcals: 363
Notes
Mo's tip: You can flavour the gravy or vege with a little dried mint. You can use any roast meat so long as you check it to suit your ratio.
Ingredients
- 20g Lamb, leg, lean and fat, roast
- 20g MCT oil
- 40g Potatoes Maris Piper or King Edward
- 24g Carrots, young, boiled
- 18g Beans, green, boiled in unsalted water
- 11g Cream, fresh, double
- 20g Broccoli, green, boiled in salted water
- 57g Alpro Soya Dessert Smooth Chocolate
Instructions
- You will also need a 1/2 teaspoon Knorr Touch of Taste to make the gravy. Or if you prefer 1/4 of a Knorr Stock Cube.
- Boil the potato for approx 5-6 mins. Use a floury potato like King Edward as these fluff up and help soak up the oil.
- Roast in the MCT oil till crisp Keep warm while you make the gravy
- Add the stock cube with a little water to the oil residue bring to the boil then stir in the cream
- This makes a tasty gravy.
- Serve with the roast lamb & Vegetables.
- Pudding: Alpro soya chocolate deert - this is approximately 1/2 the pot
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