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RECIPES > New > Lunch > Dinner > Lean Lamb & Vibrant Veggies from our Lean and Green Cook-Off
Home > Recipes > New > Lunch > Dinner > Lean Lamb & Vibrant Veggies from our Lean and Green Cook-Off
Recipes | New | Lunch | Dinner

Lean Lamb & Vibrant Veggies from our Lean and Green Cook-Off

Recipe by Medifast Northern California

Ingredients:

7-8 oz. Lamb (will shrink when cooked, weigh to 5oz. afterwards)
½ cup Asparagus
1 cup Broccolini
1 tsp. Parmesan Cheese
1 Tbsp. Chopped Garlic
Salt and pepper to taste

Instructions:

1
Sprinkle salt and pepper on both sides of lamb. Then, sauté lamb in a HOT pan for 5-6 minutes on each side. After plating, set aside pan with lamb fat in it to be used later. Lamb should be cooked first and allowed to rest while the asparagus and the broccolini cook (at least 3-4 minutes).
2
Boil broccolini until almost tender but still a little firm, then blanch in an ice bath for 3 minutes.
3
Warm the lamb pan at medium and sauté the broccolini for 3-4 minutes or until desired tenderness.
4
After done cooking, sprinkle with parmesan cheese.
5
Put asparagus on a baking sheet and top with the chopped garlic.
6
Bake asparagus at 400 degrees for approximately 5-6 minutes or again, until desired tenderness.
7
Plate all three components and enjoy!

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