YOUR EASTER FEAST
Lean roasted lamb is a great source of taurine – an amino acid that has been found to help protect against coronary artery disease in people with high serum cholesterol levels, as found in a study that was published in the European Journal of Nutrition.
SADDLE OF LAMB WITH SPICED CARROTS AND WARM POTATO AND LENTIL SALAD
Lamb is a classic centrepiece to an Easter lunch. This dish shows off its lighter side with succulent spiced loin chops accompanied by fresh sides packed with flavour and colour.
Serves 4
Preparation and cooking time: 50 mins
Per serving: 479kcal, 24.6g fat – 7.2g saturates – 33.1g carbs, 6.8g sugars, 32.3g protein, 7.4g fibre, 0.8g salt
■ Baby potatoes 450g
■ Carrots 450g, peeled
■ Split red lentils 80g
■ Lamb rack 700g, French-trimmed
■ Avocado oil 1tbsp
■ Ground star anise 3tsp
■ Ground cumin 1tsp
■ Ground coriander 1tsp
■ Paprika ½tsp
■ Red chilli powder 1 pinch
■ Extra-virgin olive oil 2tbsp
■ Lemon juice 1tbsp
■ Salad cress 1 handful, snipped
■ Salt
■ Freshly ground black pepper
Preheat the oven to
