Mustard Lamb And Roasted Nectarines

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 320 g boneless lamb filets, butterflied
• 2 tablespoons coarse grain mustard (maille recommended)
• 4 nectarines, fairly ripe and quartered
• 1 red onion, halved then cut into vertical wedges
• 1 tablespoon olive oil
• 2 tablespoons pine nuts
• 4 cups rocket
• 50 g parmesan cheese, shaved
• 2 tablespoons low fat balsamic vinaigrette salad dressing

Recipe

• 1 preheat oven to 190c.
• 2 spread the butterflied surface of the lamb fillet with the mustard and place on a baking tray.
• 3 toss the nectarine quarters and red onion in the olive oil and place on the tray too.
• 4 put in the oven and cook for about 20 minutes, then sprinkle the pine nuts over the fruit and onions and cook a further 5 mins or until done to your liking.
• 5 remove from the oven and allow to rest a few minutes before slicing about half an inch thick.
• 6 divide the rocket between two dinner plates, then top with the nectarines onions, pine nuts and lamb. top with the shaved parmesand and drizzle over balsamic dressing to taste.