Lamb with Caramelised Onions and potato salad
- 2 tsp reduced fat marg
- 2 med red onions
- 1/3 cup raspberry vinegar
- 1 tbs brown sugar
- ¼ cup water
- 350g lamb backstraps
Potato salad
400g baby new potatoes halved
500g asparagus
350g watercress
1 tbs Dijon mustard
2 cloves garlic crushed
1 tbs lemon juice.
Melt margarine in non-stick pan
Cook onion until soft. Add
Vinegar, sugar and water , cook
Stiring until sugar dissolves
Simmer uncovered for approx
10 minutes.
Grill the lamb until cooked
Stand and cover for 5 mins
And slice. Served with
Caramelized onions and salad.
Potato Salad
Steam the Potato and asparagus
Until tender. Combine potato
Asparagus and watercress in a
Large bowl, add remaining
Ingredients and toss gently.