Light Balsamic-glazed Lamb, Wholewheat Pasta & Aubergine Plate
Ready in about 27 minutes, this punchy lamb and wholewheat pasta dish is built for fat-loss phases — 633 kcal and 48g protein.
Ingredients
- 130g Lamb Leg
- 130g pasta
- 80g red pepper
- 80g aubergine
- 15g balsamic vinegar
- 5g honey
- 3g garlic
- 5g olive oil
- 20g rocket
Method
-
1
Prep everything first: wash and trim the peppers and aubergine, then measure out the sauce ingredients.
-
2
Cook the wholewheat pasta in salted boiling water for 10-12 minutes until al dente; save a splash of pasta water.
-
3
Cut the lamb into strips, season well and stir-fry or griddle over high heat for 4-5 minutes until browned but still juicy.
-
4
Simmer the balsamic vinegar with honey and garlic for 2-3 minutes until syrupy. Drizzle over the protein and veg.
-
5
Meanwhile, steam or stir-fry the peppers and aubergine for 3-5 minutes until just tender with a little bite.
-
6
Build the plate: wholewheat pasta first, then the veg and lamb, spooning over any remaining sauce. Finish with the rocket.
Tap ingredients and steps to tick them off as you cook.