Low Fat Wellington Lamb recipe
information
295 Calories per serving
ingredients
1 lb 2 oz (540 g) lamb leg fillet
2 teaspoons vegetable oil
2 leeks, thinly sliced
1 red pepper, cored, seeded and cut into strips
6 fl oz (180 ml) vegetable stock
3 oz (90 g) button mushrooms, sliced
2 teaspoons clear honey 2 teaspoons soy sauce
1 tablespoon cornflour
2 kiwi fruit, sliced salt and pepper
2 teaspoons vegetable oil
2 leeks, thinly sliced
1 red pepper, cored, seeded and cut into strips
6 fl oz (180 ml) vegetable stock
3 oz (90 g) button mushrooms, sliced
2 teaspoons clear honey 2 teaspoons soy sauce
1 tablespoon cornflour
2 kiwi fruit, sliced salt and pepper
method
1. Lay the lamb fillet on a rack under a hot grill and cook, turning once, until the fat stops dripping.
2. Allow to cool then slice thinly.
3. Heat the oil in a wok or saucepan, add the leeks and red pepper and stir-fry for 5 minutes.
4. Stir in the lamb, stock and mushrooms, cover and simmer for 15 minutes.
5. Blend the honey, soy sauce and cornflour together, stir into the lamb mixture and bring to the boil, stirring all the time.
6. Reduce the heat and simmer uncovered for 10 minutes, stirring occasionally.
7. Add the slices of kiwi fruit and continue to simmer for a further 5 minutes.
8. Adjust the seasoning and serve piping hot.
2. Allow to cool then slice thinly.
3. Heat the oil in a wok or saucepan, add the leeks and red pepper and stir-fry for 5 minutes.
4. Stir in the lamb, stock and mushrooms, cover and simmer for 15 minutes.
5. Blend the honey, soy sauce and cornflour together, stir into the lamb mixture and bring to the boil, stirring all the time.
6. Reduce the heat and simmer uncovered for 10 minutes, stirring occasionally.
7. Add the slices of kiwi fruit and continue to simmer for a further 5 minutes.
8. Adjust the seasoning and serve piping hot.
serving amount
serves: 4
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