Caribbean-Style Pork

Wow,,, This is an awesome dish for 4 people

• 1/2 tsp lard
• 750 g pork shoulders  cut into strips ad: black pepper, chili, corriander 
•  2 red onions, chopped
• 2-3 garlic chunks
• 1 inch of ginger
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 carrot, cut into small pieces
• 400 ml coconut milk
• 400 ml chopped tomatoes
• 400 ml red kidney 
• 100 g baby spinach
• 1 hand of fresh flat-leaf parsley 

Heat the lard

Add pork wit spieces

and then add onions , garlic , ginger, peper  , carrots.

Fry until the meat is soft ( about 45 min)

then add milk , tomatoes , red kindy and spinach.

Fry for about 5 min

You can serve with egg pasta 

Add flat-leaf parsley on the plate

Enjoy !!

QUINOA PIZZA CRUST

The best pizza ever 

Makes one 8-inch pizza  or 3 x 10-20cm

For the base

generous 1 cup quinoa
1 teaspoon apple cider vinegar
2 teaspoons dried mixed herbs (I use herbes de Provence and oregano)
sprinkling of chili 
flakessalt

For the toppings

2-3 tablespoons tomato paste4 tomatoesand more and more


Soak the quinoa overnight or for about 8 hours in cold water. The best way to do thisis to put the quinoa in a large bowl and cover it with water, making sure that it’scovered by a few inches. Then leave this to one side.Once you’re ready to make the pizza, preheat the oven to 230 °C.Drain any water left in the quinoa bowl, before putting the quinoa into a foodprocessor with the apple cider vinegar, herbs, chili flakes and salt. Blend for a fewminutes until a smooth dough forms—it should look a bit like a pancake mix.Grease the bottom of an 8-inch pizza pan or cake pan with olive oil and pour the mixin, then bake for about 15–20 minutes, until the base is firm—it cooks pretty quicklythough.For the toppingsRemove the pizza base and add your toppings. Either place the pizza back in the ovenfor a few minutes to warm them or enjoy your toppings raw!

Recepie comes from Woodward Ella's book 

Spaghetti Bolognese from Slimming Eater

Serves 4   people
Preparation time  15 min
Cooking time  about 50 min

Syns per serving
Original  23


For the sauce :

• Fry light for spraying
• 1 large onion , peeled and chopped
• 3 garlic cloves , thinly sliced
• 3 carrots , peeled and finely chopped
• 1 red pepper , chopped 
• 400 g chopped tomatoes 
• 1 tab rosemary
• 1 bay leaf

• 10 mushrooms , chopped 
• 350 g  chicken breast  , finely chopped

• 4 tbs basil leaves
• 1 tbs mixed herbs ( red paprika , chilli , pepper ) 

• 500 g spaghetti or other pasta

1. Spray a large  , non-stick saucepan with fry-light and place over a medium heat.
2. Add the onion , garlic , carrots pepper , rosemary and bay leaf.
3. Stir for 3-5 minutes
4. Add tomatoes , herbs .
5. Bring to boil, stirring often.
6. Reduce the heat , cover and simmer gently for about 35-40 min , until thickened. 
7. After this time add chicken breast and mushrooms. 
8. Stir for about 7-9  min ,
9. Meanwhile ,  cook the spaghetti according to the packet instruction. 
10. Drain and divide between four large plates.
11. Top with the bolognese sauce ( option : sprinkle with the grated cheese )
12. Garnish 

Horaczko Photography ​ (London) thank you for helping me to capture this delicious dish 

Recipe comes almost from Slimming World: Food with Family & Friends book .
I done small changes .

Tender Stir-Fried Pork with Cashew Nuts and Black Bean Sauce

Serves 2 very hungry people

Preparation time  15 min

Cooking time  about 20 min

Syns per serving

Original  ??

Green  ??

• 225 g Pork Fillet
• 1 tbsp Cornflour
• 1 cup  Basmati Rice
• 1-2 garlic garlic clove  
• 1 tbsp  Ginger
• 1 Green Pepper
• 1 Carrot
• 1 tbsp Cashew Nuts 
• 1 tbsp  Sesame Oil  
• 1 tbsp Black Bean Sauce
• Fry light spraying or cocount oil 
• pinch of Himalayan salt
• 1 tsp black or cayenne  pepper 

1.Very thinly slice the pork  widthways into ½cm slices and toss them in the cornflour with a

pinch of salt and a few grinds of black pepper.

2. Boil 350ml of water (exactly) with ¼ tsp of salt. Once the water comes to a boil turn the heat to
the lowest setting. Add the rice and place a tight lid on the pan. Leave on the lowest heat for 10
mins, then remove from the heat for 10 mins. Don’t peek under the lid for 20 mins or the rice won’t be perfect!

3. Peel and very finely chop the garlic. Peel the skin from the ginger using the edge of a spoon
and then finely chop it. Remove the core from the green pepper  and slice it lengthways into ½cm
slices. Peel and chop the carrot into ½cm sticks (thinner if your knife skills allow!). Finally, chop
the spring onion widthways into really thin discs then separate the white and green parts.

4.Put a large frying pan on medium-high heat and add the cashew nuts (without oil). Cook the cashew nuts until they have turned brown and then remove them from the pan.

 5.Once the nuts are removed  add 2 tsp of cooking oil (not the sesame oil yet) into the pan and
once it’s really hot carefully lay in your pork. Cook it for a minute on each side then remove. Cook
in two batches if necessary as overcrowding the pan will stew the meat rather than browning it.

 6.Add the sesame oil into the pan together with the whites of the spring onion, garlic and ginger.
Cook for 30 seconds then add the pepper and carrot strips. Cook for another 4 mins before adding back in the pork

7.Add the black bean sauce together with 4 tbsp of water and toss everything together for a
minute, before serving it with your rice, a sprinkle of cashews and the greens of the spring onion

Really delicious but salty , beacuse of black bean sauce. Portions are very large.

Recepie comes from www.hellofresh.co.uk

Frittata with pepper and mint

Serves 4
Preparation time  15 min
Cooking time  about 30 min
Vegetarian
Syns per serving
Original 1
Green 1

• Fry light spraying
• 6-8 spring onions , finely sliced
• 2  courgette , cut into 1 cm pieces (Optional)
• 1 red pepper , deseeded and cut into 1 cm
• 1 yellow or orange  pepper , deseeded and cut into 1 cm
• 6 eggs
• 3 tbsp finely chopped mint leaves
• 1 tbsp finely chopped flat-leaf parsley
• salt and freshly ground black pepper
• 2 level tbsp grated Parmesan cheese

1. Spray a medium-sized , non-stick frying pan with Fry light  and place over a high heat.
2. Add the spring onions , courgettes ( optional ) and peppers and stir-fry for 6-8 minutes until lightly browned and just tender.
3. Break the eggs into a bowl , lightly beat and add the chopped herbs.
4. Season well and pour over the vegetables in the frying pan. 
5. Turn the heat to low , cover and cook gently for 12-15 minutes.
6. Uncover the frying pan , sprinkle with  with the Parmesan cheese  and leave on heat for 4-5 minutes.
7. Remove from heat and allow to cool before cutting into wedges .

Recipes come from Food with Family & Friends book 

Pork and apple stew with celeriac mash

 Serves 4
Syns per serving
Original 3 ½ 
green 10 ½ 
Extra easy ??? 

Preparation time 15 min
Cooking time 45-50 min 

• Fry light for spraying
• 4 red onions , peeled and quartered
• 4 lean pork chops , all visible fat removed
• 2 garlic cloves , peeled and sliced
• 3 apples , cored and quartered
• 2 carrots . peeled and thickly sliced
• 4 celery stalks , thickly sliced
• 1 tbsp chopped sage leaves
• salt and freshly ground pepper 
• chicken stock
• 2  level tbsp cornflour
• For the mash
• 800g swede ( or celeriac )
• 200g very low fat natural fromage frais
• 2 tbsp flat-leaf parsley

1. Preheat the oven do 200°C / Gas 6.
2. Spray and ovenproof casserole dish with fry light
3. Place the onion quarters in the casserole dish with pork chops , garlic, apples, carrots , celery and sage.Season well.
4. Place the stock in a small saucepan and bring to boil. Mix the cornflour with 2 tablespoon water to form a paste and stir into the stock. Remove  from the heat.
5. Pour over the meat , fruit and vegetables mixture , cover tightly and cook in the over for 45-50 min or until the meat is tender.
6. Meanwhile , make the mash by boiling the celeriac ( or swede) in a large pan of boiling ( or in a steam basket) , lightly salted water until tender.
7. Drain , return to the pan and mash until fairly smooth.
8. Stir in the fromage frais and parsley and season well.
9. To serve , divide the casserole between four warmed plates and serve with the celeriac or swede mash.

Recipe come from Slimming World: Food with Family & Friends book 

Old fashioned shepherd's pie

Serves 4
each serving is  :
Free  on Extra easy
9  ½ Syns on Green
8 ½  Syns on Original

Preparation time : 30 min
Cooking time :   60 min

• 900 g potatoes , peeled and roughly chopped
• 3 egg yolks , lightly beaten 
• salt and fresh ground black pepper
• 500 g lean lamb leg steaks , all visible fat removed , roughly chopped
• low calorie cooking spray
• 1 onion , peeled and finely chopped
• 2 garlic gloves , peeled and crushed
• 2 celery sticks , finely chopped
• 2 carrots , peeled and finely chopped
• 400 g chopped tomatoes
• 1 lamb stock cube
• 1 tsp sweetener
• 2 tsp dried mixed herbs
• 1 egg , lightly beaten

1. Cook the potatoes in a saucepan of lightly salted boiled water for approximately 20-25 minutes until tender , drain , return to the pan and mash until smooth . When cool stir with the egg yolks , season well and set aside.
2. Meanwhile place the chopped lamp in food processor and blend until the meat resembles mince.
3. Spray a large frying pan  with low calories cooking spray and place over a high heat. 
4. Add the lamb , onion , garlic , celery and carrots and stir-fry for 4-5 minutes.
5. Add the tomatoes , stock cube , sweetener and dried mixed herbs and stir to mix well.
6. Bring to boil and remove from the heat.
7. Preheat the oven to 200 °C / gas 6
8. Transfer the lamb mixture into a medium-sized pie dish and top with the mashed potato , ruffing up the surface with a fork.
9. Brush the beaten egg over the top and bake for 20-25 minutes until lightly golden and bubbling.

Recipe come from All in One Extra easy  Slimming world book

Cheesy mushrooms pasta

Serves 4
each serving is  :
2 ½ Syns on Extra easy
2 ½ Syns on Green
17 ½  Syns on Original

Preparation time : 20 min
Cooking time : under 50 min

• 500 g Portobello or large field mushrooms , thickly sliced 
• 2 level tsp wholegrain mustard
• 4 garlic cloves , peeled and sliced
• 150 ml vegetable stock 
• 350 g dried pasta
• 110 g medium  fat/reduced fat soft cheese with garlic and herbs ( eg Philadelphia Light with garlic and herbs )
• 3 tbsp finely chopped fresh tarragon or basil
• 3 tbsp finely chopped fresh flat leaf parsley
• finely grated zest of 1 lemon 
• salt and freshly ground black pepper

1. Put the mushrooms  ,mustard , garlic and stock into a saucepan.
2. Bring to boil and simmer for 6-8 minutes or until the stock has nearly all evaporated and the mushrooms are soft.
3. Meanwhile cook the pasta according to the packet instructions.
4. Drain and add to the mushrooms along with the cheese , chopped herbs and lemon zest. 
5. Toss to mix well.
6. Season to taste nas serve immediately .

Recipe come from All in One Extra easy  Slimming world book

Vegetable and chickpea soup

Serves 4
Each serving is :
Free on Extra Easy
Free on Green
8 Syns on Original

• 1 large red onion , peeled and finely chopped

• 4 celery sticks

• 2 large garlic cloves , peeled and crushed

• 1 carrot , peeled and finely diced

• 1 small red chilli , deseeded and diced

• 1,2 litres boiling hot vegetable stock

• 200 g small baby new potatoes , peeled and cut into small chunks

• 100 g fine asparagus tips

• 200 g canned chickpeas , drained

• 200 g frozen soya beans or broad beans

• salt and freshly ground black pepper

• a small handful each of fresh flat-leaf parsley and fresh mint , chopped

1. Place a large non-stick saucepan over medium heat , add the onion , celery , garlic , carrot , and red chilli and stir fry for 1-2 minutes.
2. Pour over the vegetables stock , bring to boil then add the potatoes. 
3. Simmer   for 12-15 minutes or until tender.
4. Add the asparagus tips , chickpeas and the frozen beans for the last 4 minutes of cooking.
5. Season to taste and stir in the chopped herbs before serving.

Recipe come from All in One Extra easy  Slimming world book

Baked Spinach Chips

 Lay spinach  , in a single row, on a baking sheet lined with parchment paper.
 Use more than one baking sheet, if you have them, or work in batches.
 Bake in a well pre-heated 200 degree C oven for 12 minutes,
 Makes 2 - 4 servings.  Or 1 serving if I'm the one eating it. :)

Carrot , chicken and peas soup

serves 4 each serving is:
Free Syns on Extra Easy
Free  Syns on Green 

• 125 g Great Scot Vegetable Broth Mix ( Pearl Barley, Yellow Split Peas, Green Split Peas, Marrowfat Peas, Dehydrated Vegetable Flakes (potato, Carrot, Leek, Cabbage, Swede, Celeriac) 

• 450g carrots, peeled and chopped

• 1 large onion

• 1 leek 

• 250 g breast chicken , chopped

• salt and freshly ground pepper

• A handful of fresh coriander, finely chopped (optional)

1. Soak Great Scot Vegetable Broth Mix for at least 8 h 
2. Cook it for at least 40 min in 1 litre water 
3. Put theVegetable Broth Mix, carrots, onion, leek , breast chicken , ground coriander and  some of cold water in a large pan. Bring to the boil and boil for 10 minutes uncovered.
4. Reduce heat and simmer for 25 minutes.
5.  Remove from the heat and allow to cool slightly then blend using a hand blender.
6. Season and serve piping hot, garnished with fresh coriander.

Rich bolognese pasta bake

serves 4 each serving is:
 2½  Syns on Extra Easy
10½ Syns on Green 
13½  Syns on Original
preparation time: 30 minutes cooking time: about 1 hour 

• 250g dried pasta shapes (eg fusilli, penne or rigatoni) 
• 1 onion, peeled and finely chopped 
• 2 celery sticks, finely chopped
• 1 medium carrot, peeled and finely chopped
• 3 garlic cloves, peeled and finely sliced 
• 250g mushrooms, roughly chopped 
• 500g extra lean minced beef 
• 400g  can chopped tomatoes 
• 250m1 beef stock
• 1 tsp dried oregano 
• salt and freshly ground black pepper 
• 6 tbsp finely chopped fresh basil 
• 110g reduced fat mozzarella cheese, diced 

1. Preheat the oven to 180°C/Gas 4. 
2. Cook the pasta according to the packet instructions until at dente (tender but still retaining a bite).
3. Drain well. 
4. Place the onion, celery, carrot, garlic, mushrooms and minced beef in a large non-stick frying pan and stir-fry over a high heat for 6-7 minutes. 
5. Add the tomatoes, stock and oregano and bring to the boil. 
6. Season well, cover and cook over a medium heat for 20 minutes, stirring occasionally. 
7. Remove from the heat and stir in the basil. 
8. Spoon half of the bolognese sauce into the base of a medium-sized baking dish and top with the cooked pasta. Spoon over the remaining sauce and sprinkle over the cheese. 
9. Bake in the oven for 25-30 minutes or until bubbling.
10. Remove and serve with wilted spinach or green vegetables. 

Recipe comes from Slimming World 30-Minute Meals 

Ham and egg souffles

SERVES 4  people

Syns per serving (without Parmesan) 

Original: Free

Green: 2 

Syns per serving (with Parmesan) 

Original: 1

Green: 3

Preparation time 10 minutes 

Cooking time : 12-15 minutes 

• Fry light
• 2 eggs , separated
• 110 g / 4 oz lean ham
• 2 tbsp  spring onions
• 8  leaves of basil or parsley 
• freshly ground black pepper
• 2 tbsp finely grated Parmesan ( optional )

1. Preheat the oven to 200°C/Gas 6. 
2. Lightly spray four individual ovenproof soufflé dishes with Fry Light and place them on a baking sheet.
3. In a bowl, beat the egg yolks until pale and fluffy. 
4. Stir in the chopped ham and herbs.
5. Season well.
6. In a separate bowl, whisk the egg whites until softly peaked and, using a metal spoon, fold into the ham mixture. 
7. Spoon this mixture into the prepared dishes.
8. Sprinkle over the Parmesan cheese, if using, and place in the oven and bake for 12-15 minutes until risen and golden.
9. Remove from the oven and serve immediately.

Recipe comes from Slimming World 30-Minute Meals  (small modifications done)

Creamy chicken, apple and celery salad

SERVES 4 very hungry people

Syns per serving 
Original: Free 
Green: 19 
Extra Easy Free

Preparation time 10 minutes 

• 6 cooked chicken breasts, cut into bite-sized chunks 
• 4 red apples, cored and cut into bite-sized chunks 
• 4 sticks celery, trimmed and thinly sliced 
• 25g/1 oz baby spinach leaves 
• 6 spring onions, trimmed and thinly sliced 
• a bunch of chives, chopped 

For the dressing

• 200g/7oz very low fat natural  fromage frais 
• 3 tbsp fat-free salad dressing 
• 2 tbsp chopped gherkins 
• salt and  freshly ground black pepper 

To serve 

• 2 hard-boiled eggs, 
• peeled and finely chopped chopped chives 

1. Place the chicken in a large salad bowl with the apples, celery, spinach, spring onions and chives. 
2. To make the dressing, mix together all the ingredients in a bowl.
3. Pour over the salad ingredients and toss to mix well. 
4. Scatter over the chopped eggs and garnish with the chives, before serving

Recipe comes from Slimming World 30-Minute Meals 

On this photo you can see 1/2 portion

Chilled yogurt and cucumber soup - no cooking!

SERVES 4
Syns per serving
Extra Easy  Free
Original: Free
Green: Free

Preparation time 5 minutes

• 2 large cucumbers
• 4 spring onions, trimmed and finely chopped
• 6 tbsp chopped mint leaves
• 500ml / 18f1oz iced water
• 400g /14oz very low fat natural yogurt
• 2 tbsp raspberry vinegar
• 1 tsp sweet paprika or cayenne pepper
•  a pinch of ground cumin
•  salt and freshly ground black pepper

1. Peel and halve the cucumbers lengthways. 
2. Using a small spoon, remove the seeds and discard.
3. Chop the cucumber roughly and place in a food processor with the spring onions, mint and iced water. Blend until smooth.
4.  Add the yogurt, vinegar, paprika (or cayenne pepper) and cumin, season well and blend again until smooth. 
5. Transfer to a bowl, cover and chill until required. 

Recipe comes from Slimming World 30-Minute Meals 

Honey mustard chicken and parsnip casserole

serves 4 
each serving is: 
1½ Syns on Extra Easy
4½ Syns on Original 
6½ Syns on Green 
preparation time: 30 minutes 
cooking time: 30 minutes 

Ingredients:

• low calorie cooking spray
• 8 bone-in chicken thighs, skinless 
• 2 onions, peeled and finely chopped 
• 350g parsnips, peeled and cut into thick sticks 
• 300m1 chicken stock 
• 2 tbsp runny honey 
• 2 level tbsp wholegrain mustard 
• 2 tbsp fresh thyme leaves 
• honey mustard chicken and parsnip casserole 

Method 

1. Spray a large shallow flame-proof casserole dish with low calorie cooking spray and heat gently on a hob. Brown the chicken thighs until golden, then remove with a slotted spoon and set aside. 
2. Add the onions and stir-fry for 5 minutes over a medium heat or until softened. 
3. Nestle the thighs back amongst the onions and add the parsnips. 
4. Mix the stock with the honey and mustard then pour over the chicken. Scatter over the thyme then bring to a simmer. 
5. Cover and cook for 30 minutes over a low heat (using a heat diffuser if you have one) or until the chicken is tender, then season to taste. 

Delicious served with chard or cabbage. 
Recipe come from All in One Extra easy  Slimming world book

Southern indian prawn curry

serves 4 

each serving is: 

3 ½Syns on Extra Easy 

3  ½ Syns on Original 

11 ½  Syns on Green 

preparation time: 15 minutes 

cooking time: 15-20 minutes 

Ingredients:

• 2 tbsp mild curry powder 
• 1 tsp turmeric 
• 4 garlic cloves, peeled and crushed 
• 4cm piece root ginger, peeled and finely grated 
• 2 tbsp ground cumin 
• 6 level tbsp tomato puree 
• 1 level tsp caster sugar 
• 2 level tsp tamarind paste
• 200m1 reduced fat coconut milk 
• 800g raw tiger prawns, peeled but with the tails left on 
• 400g cherry tomatoes
• salt and freshly ground black pepper 
• chopped fresh coriander and lime wedges, to garnish 

Method 

1. Place the curry powder, turmeric, garlic, ginger, cumin, tomato puree and sugar in a saucepan with 300ml of water and stir to mix well. 
2. Place the saucepan over a high heat and bring to a boil. 
3. Cover, reduce the heat and simmer gently for 8-10 minutes. 
4. Stir in the tamarind paste and coconut milk and bring back to the boil. 
5. Add the prawns and cherry tomatoes and cook for 6-7 minutes or until the prawns turn pink and are cooked through. 
6. Season well and serve immediately, garnished with chopped coriander and lime wedges to squeeze over. 

Green veg make a lovely accompaniment to the curry. 

You can use large chunks of salmon or any other firm fleshed fish instead of the prawns... 

Recipe come from All in One Extra easy  Slimming world book

Aromatic beef bake

serves big 4 
each serving is: 
1  ½ Syns on Extra Easy 
1  ½ Syns on Original 
17 Sync on Green 
preparation time: 20 min:, cooking time: under 2 hours. 

Ingredients:

• 800g lean lamb leg steaks ,all visible fat removed, cut into 3-4cm pieces 
• 2 onions, peeled and roughly chopped 
• 3 garlic cloves, peeled and finely chopped
• 2 tsp smoked paprika 
• 2 tsp ground ginger
• 1 tsp ground coriander 
• 1 tsp ground cumin 
• 1 tsp turmeric 
• 1/2 tsp ground allspice 
• 1/2 tsp cayenne pepper
•  a pinch of saffron 
• 2 cinnamon sticks 
• 400g can chopped tomates o (or fresh tomatoes)
• 3 large carrots, peeled arc into large bite-sized pieces
• 8 dried apricots 300m1 lamb stock 
• salt and freshly ground black pepper 
• chopped fresh coriander. to garnish 

Method 

1. Preheat the oven to 200°C/Gas 6. 
2. Place the beef , onions, garlic and spices into a medium baking dish. 
3. Stir in the tomatoes, carrots, apricots and stock, season well and stir everything together. Cover with foil and cook in the oven for 1 hour. 
4. Remove the foil and return the dish to the oven for another 35-40 minutes or until the beef is tender. 
5. Garnish with the chopped coriander before serving with couscous and sliced baby courgettes or just with rice :D

You can make this recipe completely Free on Extra Easy  and Original by leaving out the apricots.

Recipe come from All in One Extra easy  Slimming world book ( as a aromatic lamb bake)  

Pasta "cake"

Syns per serving with Parmesan
Original 8
Green 1
Syns per serving without Parmesan
Original 7
Green free

Serves 4
Ingredients:

• Fry light
• 6 spring onions , trimmed and finely sliced
• 2 garlic cloves  peeled and crushed
• 2 tomatoes ,  deseeded and finely chopped 
• 1 red pepper , deseeded nad finely diced
• 200g/ 7 oz fresh or frozen peas
• 25g/1 oz fresh basil leaves
• 400g/14 oz cooked short-shape paste such as penne , fusil, farfalie ( or less than 400g) 
• 6 eggs
• 4 tbsp chopped flat-leaf parsley
• 2 tbsp finely grated Parmesan cheese
• sea salt and freshly ground black pepper

Method:

1. Spray a non-stick lidded frying pan with Fry light and add the spring onions and garlic.
2. Stir-fry over a medium heat for 1 minute and then add the tomatoes , red pepper and peas.
3. Stir-fry for 4-5minutes and then add the basil leaves and the cooked pasta .
4. Preheat the oven to 200 degrees
5. Transfer everything to oven- proof dish .
6. Beat the eggs in a large bowl , stir in the chopped herbs and Parmesan cheese , if using. 
7. Season well and pour over the pasta mixture.
8. Bake for about 15-20 minutes.
9. Enjoy :)

Recipe comes from 30 minutes meals , slimming world ( I done some modification) 

Kleftico-style lamb steaks

Syns per serving  

Extra easy syns free

Orginal free

Green  11 1/2

Serves 4

Ingredients :

• 2 medium onions
• 2 garlic cloves
• 2 tbls lemon juice
• 4 medium tomatoes
• rosemary 
• 568 g / 5 oz lean lamb steaks
• Salt and freshly ground pepper

Method :

1. Preheat the oven to 180°C/350°/ Gas 4.
2. Peel the onions and garlic.
3. Slice the onions into wedges and toss in the lemon juice.
4. Thinly slice the garlic.
5. Remove the stalks from the tomatoes and cut into quarters.
6. Put the tomatoes , onions and garlic into oven bags or ovenproof dish and sprinkle with rosemary .
7. Trim away any excess fat from the lamb steaks and season both sides with salt , pepper and rosemary.
8. Put in the oven bag or ovenproof dish
9. Bake for a about  75 minutes or until very tender.
10. You can bake in the same time potatoes  and serve together ( add syns if necessary)
11. Enjoy :)

Recipe comes from Food optimising .