Weight Watchers Recipes: Lamb chasseur

Lamb chasseur

SERVES: 4
CALORIES/ SERVING: 328KCAL
WW POINTS PER SERVING: 6
PREPARATION TIME: 15 MINUTES
COOKING TIME: 40 MINUTES

Allow the meat to stand for 10 minutes after cooking. This aLlows the joint to relax and makes it easier to carve.

• 450g (1 lb) leg of lamb, fat removed
• 2 medium red onions, sliced
• 2 garlic cloves, crushed
• 150ml (1/4pint) vegetable stock
• 1 tbsp plain flour
• 150ml (1/4 pint) red wine
• 1 X 400g can chopped tomatoes
• 1 tbsp chopped fresh tarragon
• 115g (4oz) button mushrooms
• salt and freshly ground black pepper

1 Preheat the oven to 180C, 350F, Gas Mark 4.
2 Preheat a non-stick frying pan until very hot. Add the lamb and quickly brown on all sides, then transfer the meat to an earthenware dish.
3 Add the onions and garlic to the frying pan and cook until lightly coloured. Add 2-3 tbsps of stock and sprinkle the flour over. Cook briefly then gradually mix in the remaining stock, wine and chopped tomatoes. Bring to the boil and stir in the tarragon and mushrooms. Season with salt and black pepper. Pour the sauce over the lamb and cover with a lid.
4 Place in the oven and bake for 40 minutes until tender.
5 Before serving, scoop any fat from the top of the dish with a small ladle, then remove the meat from the sauce and place on a serving plate. Adjust the consistency of the sauce by
reducing in a saucepan over a high heat. Serve the lamb with the sauce.

Weight Watchers Recipes: Stuffed Leg of Lamb

Stuffed Leg of Lamb

Serves: 8
Calories/serving: 436
WW points per serving: 8
Fibre: o.5g Protein: 37g Fat: 21g

• 3og/1oz butter
• 45og/1lb minced veal or beef
• 3og/1oz onion, peeled and chopped
• 1 clove garlic, peeled and finely chopped
• 125ml/4floz white wine
• 25oml/8floz prepared tomato sauce or passata
• 1 tablespoon chopped dill
• 1 tablespoon chopped parsley
• 50g/2oz grated Parmesan cheese
• salt and freshly ground black
• pepper to taste
• 1 leg of lamb, boned and flattened

1. Preheat the oven to 15o°C/3oo°F/gas 2.
2. Melt half the butter in a heavy frying pan. Add the minced meat, onion and garlic and brown lightly. Pour the wine into the pan slowly and cook for 2 minutes. Add the tomato sauce or passata, dill and parsley and cook over a medium heat for 10 minutes, or until the liquid has been absorbed. Remove from the heat, then sprinkle with Parmesan cheese, salt and pepper.
3. Wipe the lamb with damp kitchen paper and sprinkle with salt and pepper. Spread the minced meat mixture on to the lamb and roll up carefully with the minced meat inside. Use skewers to fasten the lamb securely or tie with string.
4. Melt the remaining butter in a medium-size roasting tin. Add the lamb and brown over a medium heat.
5. Bake for 2 hours or until the meat is tender. (If the tin gets dry, add 2 or 3 tablespoons water.)

Weight Watchers Recipes: Stuffed Aubergine

Stuffed Aubergine

Serves: 8
Calories/serving: 294
WW points per serving: 6
Fibre: 7.5g
Protein: 19.3g
Fat: 16.2g

• 4 aubergines
• 3og/1oz butter
• 40g/1 1/2oz chopped onion
• 1clove garlic, peeled and finely chopped
• 450g/1 lb minced beef or lamb
• 250ml/8floz prepared tomato sauce or passata
• 1 teaspoon ground cumin
• 1 teaspoon chopped parsley
• 1 teaspoon salt freshly ground black pepper
• 1 tablespoon water
  
• 1 tablespoon fresh lemon juice
  
• 30g/1oz Parmesan cheese, grated
  

1. Preheat the oven to i8o°C/35O°F/gas 4.
2. Wash the aubergines but do not peel them. Parboil the whole aubergines in salted boiling water for 5 minutes. Remove from the water and cut in half lengthways. Spoon ou( the centre pulp carefully and chop, leaving about a 5-mm/1/4-in shell.
3. Melt the butter in a saucepan. Add the onion and garlic and saute for 3 minutes. Add the meat and aubergine pulp and cook, stirring continuously. Brown lightly, then add the tomato sauce or passata, cumin, parsley, salt and pepper. Cook over a low heat until all the liquid has been absorbed.
4. Place the aubergine shells in a lightly oiled roasting tin or large casserole dish and stuff with the meat mixture.
5. Beat the egg, water and lemon juice together and pour over the aubergines. Sprinkle with Parmesan cheese and bake for 20 minutes until lightly browned.

Lamb Salad Recipe - 2 points

Lamb Salad Recipe

Serves 4
Fibre 1g, protein 1.2g, fat 8.3g
Calories/serving 91
WW points per serving 2

* 450 g cooked lamb
* 1/2 teaspoon sald
* freshly ground black pepper to taste
* 45 ml olive oil
* 1 tablespoon balsamic vinegar
* 1 teaspoon Dijon mustard
* 2 heads little gem lettuce, cored, washed and dried
* 30g Parmesan cheese shavings

1. Thinly slice the lamb
2. Whisk together the salt, pepper, oil, rosemary, vinegar and mustard until well combined.
3. Place the salad leaves in a bowl with the Parmesan shavings and toss with the dressing. Arrange the meat on top and serve immediately.

Weight Watchers: Pate de Campagne

Serves: 10-11
Preparation time: 20 minutes
Cooking time: 2 houres

310- 370 Calories/serving

* 300g rindless streaky bacon rashers
* 450 g belly of pork
* 300g diced pie veal
* 175g lamb's liver
* 1 onion, peeled
* 1 garlic clove, peeled and crushed
* 50g pitted black olives, chopped
* salt and pepper
* 5ml chopped fresh sage
* 30ml olive oil
* 15ml lemon juice
* 30ml brandy

1. Stretch the bacon, using the back of a knif. Finely mince the pork, veal, liver and onion. Mix with remaining ingredients.
2. Layer the bacon and minced ingredients in a 1.1 litre terrine, topping with a layer of bacon reshers.
3. Cover with foil or a lid and place in a roasting tin, half- filled with boiling water.
Cook at 170C (325 F) mark 3 for about 2 hours.
4. Weight down the pate and allow to cool, then refrigerate overnight. Serve the pate at the room temperture.

Tips:
The pate will have a stronger flavor if you will use spring green onion and garlic.