I am a big fan of Kalyn's blog, where she produces some wonderfull healthy food. Kalyn was on the South Beach diet and is currently, maintaining on the South beach diet. Read her blog and find out about a really suuccessful approach to weight reduction and maintenence
Kalyn has recently produced a stunning recipe of marinaded lamb steaks . As soon as I saw it, I knew that marinade was going to get whipped up in my kitchen. The marinade consists of:
1/4 cup red wine vinegar
2 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1 tsp garlic puree or minced fresh garlic
2 tbsp olive oil
Fresh ground black pepper, to taste
I was on a day off work with no plans to leave the house, so I was just hoping I had all the ingredients I'd need in the house. Lucky Me! I grow my own herbs, so no problem there and I have an assortment of flavoured vinegars. In the freezer waiting for me to do something with them were two lamb hocks and I always have garlic and olive oil in the house. Job done, so to speak!
I doubled the marinade and marinaded my lamb shanks overnight. Then they were roasted very slowly in a low-medium oven. They were then served with a salad of spinach and iceberg leaves, chopped parsley and italian vine tomatoes
Kalyn has recently produced a stunning recipe of marinaded lamb steaks . As soon as I saw it, I knew that marinade was going to get whipped up in my kitchen. The marinade consists of:
1/4 cup red wine vinegar
2 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1 tsp garlic puree or minced fresh garlic
2 tbsp olive oil
Fresh ground black pepper, to taste
I was on a day off work with no plans to leave the house, so I was just hoping I had all the ingredients I'd need in the house. Lucky Me! I grow my own herbs, so no problem there and I have an assortment of flavoured vinegars. In the freezer waiting for me to do something with them were two lamb hocks and I always have garlic and olive oil in the house. Job done, so to speak!
I doubled the marinade and marinaded my lamb shanks overnight. Then they were roasted very slowly in a low-medium oven. They were then served with a salad of spinach and iceberg leaves, chopped parsley and italian vine tomatoes
:)