Recipe - Grilled Lamb With Lima Bean Skordalia

4 180 g; (6 7oz) pieces of,
(180 to 200)
; lamb backstrap
2 Baby finger eggplants; cut
into quarters
; lengthwise
1 Red capsicum; roasted and
skin
; removed, cut into
; strips
1 Yellow capsicum; roasted and
skin
; remove, cut into
; strips
1 lg Potatoes; boiled and cut
into
(1 to 2)
; 1cm thick rounds,
; skin on
4 Pieces baby corn
1 Courgette
4 Baby yellow squash
8 Spears of asparagus
100 g Baby spinach; (4oz)
150 ml Olive oil; (One fourth pint)
Sea salt and freshly cracked
pepper
4 tablespoon Basil pesto
Extra virgin olive oil
Balsamic vinegar

Clean the lamb of any sinew and fat. Bring to room temperature.

Brush the eggplant and potato round with oil, season and cook them over the
chargrill or in a grill pan. Be sure to get the darkened grill marks. Grill
until tender but not mushy. Put them to one side.

Slice the courgette and grill the corn, asparagus and squash.

Brush the lamb with olive oil and season. Seal all sides in a hot pan and
then roast in a hot oven for 5 minutes, or until medium rare. Let rest for
5 minutes in a warm plate.

To serve:Reheat the vegetables under the grill or in the oven. Place one
potato disc on each plate, top with capsicum strips and eggplan(alternate
the colours). Quickly saut‚ spinach and place a little on each vegetable
stack. Slice the lamb in half on an angle across the grain and stand on top
of the vegetable pile. Top the meat with a tbsp of pesto. Put a few drops
of balsamic vinegar into some extra virgin olive oil and drizzle around the
plate and serve.

Converted by MC_Buster.

Per serving: 375 Calories (kcal); 34g Total Fat; (81% calories from fat);
5g Protein; 13g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges:
One half Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 7 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.