Oregano lamb with zucchini and fennel salad

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(6)

Main Meals (Dinners)

Serves
2

Prep		10 min
Cook		10 min

Olive oil, 2 teaspoon(s)
Lamb frenched cutlets or rack, lean, raw, 8 cutlet(s)
Oregano, 4 sprig(s), use dried oregano if preferred
Lemon, ½ lemon(s), zested and juiced
Fennel, 1 bulb(s), thinly sliced
Zucchini, 2 medium, sliced into thin ribbons using a peeler
Rocket, any type, 4 cup(s)
Feta cheese, reduced fat, 20 g

Method

Heat olive oil in a medium frypan over high heat. Add lamb cutlets and cook for 3-4 minutes on each side or until done to your liking. Transfer lamb to a bowl, sprinkle over oregano leaves and lemon zest (reserving juice) and allow to rest.

Meanwhile, make the salad. Combine the fennel, zucchini, rocket and reserved lemon juice in a large bowl.

Serve salad alongside the lamb. Garnish with crumbled feta.

Nutrition facts per serve
Makes 2 serves

Note: If food units vary from the book, be guided by the following food units.

Food units
Nutrition facts

Meat & Protein	1.5
Bread & Cereals	0
Vegetables	2
Fruit	0
Dairy	0.2
Healthy Fats & Oils	1
Indulgences	0

Calories	406
Protein	40.9 g
Total fat	21.4 g
- Saturated fat	7.5 g
Total carbohydrates	9.2 g
- Total sugars	7.9 g
Fibre	4.8 g
Sodium	305 mg

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