IBS Sano - Low FODMAP Recipes - Logo Background

Ingredients


For the lamb

1 lamb leg steak

2 tbsp olive oil

salt and freshly ground black pepper

2 tbsp balsamic vinegar

For the zucchini

1 zucchini, sliced into ribbons with a potato peeler

2 tbsp white wine vinegar

2 tbsp olive oil

salt and freshly ground black pepper

2 tbsp chopped fresh mint

1 tbsp chopped fresh dill

1 tbsp chopped fresh parsley








Method


For the lamb, brush the meat with the oil and season well with salt and freshly ground black pepper.

Heat an ovenproof griddle pan until smoking, then chargrill the lamb for 3-4 minutes, or until golden-brown.

Turn the lamb over, add the balsamic vinegar and cook for 3-4 minutes, or until the vinegar has reduced to a sticky consistency and the lamb is cooked to your liking.

For the zucchini, place all of the zucchini ingredients in a bowl and toss well to coat. Allow to marinate for ten minutes.

To serve, arrange the zucchini ribbons on a serving plate. Slice the lamb and place on top of the zucchini.


Recipe adapted from: Good Food

Recipes Recipes
*We recommend the help  of a registered dietician
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
Low FODMAP and Gluten Free Recipe - Balsamic glazed lamb