Tuesday, 5 July 2011

Lamb Skewers, Couscous & Roast Veggies

What a blowout Sunday I had!  I ate 2 portions of my husbands Nonna’s pasta al forno, a cornetto, a third of a cream cake and to top it all off I settled down to Sunday night TV with a slab of Taleggio and half a ciabatta!!!  What was I thinking??!!  I don’t even want to think about the ProPoints in all of that, let alone the wine that accompanied it all.

So time to knuckle down and knock off a few more lbs especially as I am on a 4 week countdown to holiday. 

I was really in the mood for some red meat and my mum had lamb chops marinating when I got to her house. This marinade is a flavour I will never forget.  Year after year and BBQ after BBQ Mum would marinade dozens of little lamb chops in this marinade and as a child I would feast on them.  You don’t get much on the little chops so now I am watching my weight I tend to go for a lean lamb leg steak removing any possible fat.  Portion control is critical so I allow 150g per person.

The longer this marinades the better and I allowed a good 4 hours.  When ready, skewer onto metal or soaked wooden skewers and bbq until cooked through.  You can grill turning occasionally.

You’ll need for 2:
  • ½ tsp dried oregano
  • ½ tsp dried marjoram
  • ¼ - ½ tsp salt
  • 1 tbsp Lea & Perrins Worcestershire sauce
  • 1 tsp olive oil
  • 4-5 tbsp red wine vinegar
  • Sprinkling of ground black pepper
  • 300g lean lamb leg steaks, trimmed of any fat and cut into chunks
To accompany the lamb you could have 200g new potatoes or 55g dried couscous.  I quickly roasted off some chopped vegetables (see previous blog entry for Couscous & Vegetable recipe) in 1sp olive oil and some seasoning to accompany.  I was lucky enough to get a doggy bag of mum's couscous too so all in all Monday nights supper came together without much effort at all!

WeightWatchers ProPoints Lamb per serving: 8

No comments:

Post a Comment