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
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