Healthy Eating

information

Because the consommé is so light, you will have to serve this dish with a spoon, knife and fork, and then drink up and enjoy the flavours.

Serves: 4

Syns per serving:
1 Syn on Original, 6½ Syns on Green*
*Add 6 Syns if not using lamb as a
Healthy Extra

ingredients

4 x 170g/6 oz racks of lamb, all fat removed
salt and pepper
6 vine tomatoes, halved
1 tablespoon freshly chopped basil
398ml/14 fl oz chicken stock made with 2 stock cubes
28g/1 oz fresh or frozen peas
2 tablespoons small fresh mint leaves
4 sprigs of mint, to garnish

method

1. Season the lamb with salt and pepper and place in a roasting pan. Cook in a preheated oven at 180°C/Gas Mark 4 for 15 minutes (or 20–25 minutes if you like it medium to well done). Remove from the oven and rest for about 2–3 minutes before cutting into slices.

2. Meanwhile, sprinkle the tomatoes with chopped basil and a little seasoning, and grill for about 5 minutes until softened
and tender.

3. Boil the chicken stock for several minutes, whisking well. Add the peas and cook for 2 minutes, then add the mint and check the seasoning.

4. Put the grilled tomatoes into 4 deep pasta bowls and arrange the neatly sliced lamb on top. Pour the pea and mint consommé over the lamb and serve garnished with a sprig of mint.

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