Balsamic lamb with asparagus

Balsamic lamb with asparagus

It’s Spring, which means it’s asparagus season. While asparagus may be a more modest achiever in the world of health foods, this rather pungent vegetable does much more than make your pee smell. It’s a good source of vitamins A, C, and K and it ticks the boxes for the immune system, capillaries, bones, eyes, skin, and blood. Not a bad effort for a single vegetable, don’t you think?

As far as making your pee smell, you may be surprised to know this is actually a good thing. Asparagus acts as a diuretic, which serves to flush the kidneys and reduce the chances of developing kidney stones.

Why not incorporate asparagus into your Spring menus with this SoupedUp recipe for Balsamic Lamb with Asparagus.

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IngredientsAllergens PrepUnitServe 6
Lamb, Leg roast, Semi-trimmed raw Thinly Slice g600
Lemon, Raw Slice g120
Oil, Olive ml80
Vinegar, Balsamic ml40
Asparagus, Green, Raw Chop g700
Sprout, Snowpea g80
Bread roll, From white flour, Commercial   check labeldairyglutenwheatg260

Method

1. Preheat oven to 200C. Place lamb into a greased ovenproof dish. Cut lemon into slices and arrange over lamb. Drizzle with half the oil and vinegar. Season with salt and pepper. Roast for 15 mins.

2. Cut asparagus into thirds, then toss asparagus in remaining oil. Season with salt and pepper. Remove lamb from oven. Add asparagus to ovenproof dish. Roast lamb and asparagus a further 10 mins or until lamb is cooked to your liking. Cover lamb with foil. Allow to rest for 5 mins before slicing.

3. Toss asparagus and sprouts together. Serve with lamb and bread roll.



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