Page 16 • Edition 33

The Cooking Corner Lamb fillets with asparagus and roasted tomatoes Serves 4 Ingredients: • 24 cherry vine tomatoes or 6 vine tomatoes (halved, with pips and juice removed) • 4 garlic cloves, finely chopped • 1 tbsp dried ground oregano • 1 tbsp flat leaf parsley, finely chopped • 3 tbsp olive oil • 600g asparagus tips • 400g lamb fillet • Ground black pepper and Himalayan pink salt Method 1. Heat the oven to 180°C/350°F/Gas mark 4. 2. Mix the oregano, garlic and the flat leaf parsley. Scatter this mixture over the tomatoes, place the tomatoes on a grill tray, brush with olive oil, place in the oven and bake on the vine for 15 minutes until squishy. 3. Place the asparagus in a oven proof dish, sprinkle with 1 tbsp olive oil and cook in the oven for 10 minutes. 4. Season the lamb fillets with the pepper and salt, heat 1 tbsp olive oil in a medium size frying pan and fry for 5 16

minutes on either side. 5. Take the asparagus out of the oven, arrange them on the plates and serve with the roasted vine tomatoes and the cut lamb fillets. 6. Serve with mint sauce. Nutritional value: • Carbohydrates: 10 • Protein portion: 1 • Vegetable portion: 1 For more EatWright recipes, order my new book at

Omni Local Kingston June 2015  

This is our 33rd issue of Omni Local! -The IYAF Special edition! All about the upcoming Kingston Festival, as well as local events and Fath...

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