This dish helps to fight off free-radical damage in the brain, thanks to rosemary’s carnosic acid.
SERVES 2
Ingredients
2 lean lamb steaks (about 120g/4oz each)
11/2 tbsp olive oil
freshly ground black pepper
2 sweet potatoes (about 225g/8oz each) skin-on, cut into chunks
1 sprig rosemary
160g (53/4oz) broccoli
160g (53/4oz) baby sweetcorn
1 Preheat the oven to 220°C (425°F/Gas 7). Pat the lamb dry, rub with 1/2 tablespoon of oil, and season with freshly ground black pepper.
2 Coat the potatoes with the remaining oil and torn rosemary, and roast in the oven for 25 minutes.
3 Heat a large non-stick frying pan until searingly hot and cook the lamb for 2 minutes on each side then remove to rest on a warm plate.
4 Steam the broccoli and baby sweetcorn for 5 minutes then serve with the potatoes and lamb, along with any juices from resting the meat.
NUTRITION PER SERVING Calories 500 Total fat 19.3g Saturated fat 5.7g Carbohydrates 52.6g Dietary fibre 13.2g Sugars 15.9g Protein 32.4g Salt 0.5g