This recipe is one that I have often looked at but just couldn't imagine the sweetness of the chilli sauce with the lamb. I decided to try it anyway and really glad I did.
To take away some of the sweetness I added fresh rosemary leaves and also added a little wine to thin the thickness of the marinade for the first part of the recipe, allowing it to cover all the lamb.
The outcome - the flavour was brilliant and the cooked sauce, somewhat sticky, smothered over tender juicy lamb.
Sweet Chilli and Rosemary Lamb
(recipe adapted from WW Secrets of Our Success Cookbook 2008)
Serves: 4
ProPoints per serve: 13
cooking spray
8 baby chat potatoes
1/4 cup sweet chilli sauce
1 tablespoons soft brown sugar
1 tablespoon fresh rosemary, chopped roughly
1 teaspoon grated lemon rind
1 tablespoons lemon juice
1/4 cup dry white wine
1 garlic cloves, crushed
1/2 teaspoon ground smoked paprika
4 x 200 gram lamb sirloins
2 large carrots, peeled and cut into batons
1 bunch brocollini, trimmed
2 bunches baby bok choy, rinsed and cut into quarters
Preheat oven to 180 degrees Celsius.
Cut potatoes into quarters. Place on foil lined baking tray, spray with cooking spray and roast for 45 minutes or until cooked through and golden.
Meanwhile combine chilli sauce, sugar, rosemary, rind, juice, wine, garlic and paprika in a shallow dish. Add lamb, toss to coat in marinade. Cover and refrigerate for 30 minutes.
Preheat a non stick frying pan over high heat, spray with cooking spray. Remove lamb from marinade and reserve marinade. Cook lamb for 6 - 8 minutes each side or until cooked to your liking. Remove from pan allowing to rest.
Meanwhile steam vegetables until just cooked.
Bring reserved marinade to the boil in the frying pan. Simmer for 1 - 2 minutes or until thickened.
Serve lamb topped with chilli marinade along with potatoes and steamed vegetables.
(Click here for a printable version of this recipe)
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