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.

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) mushrooms
• 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.

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 pasta, 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 http://www.fewercalories.com/?s=/lamb%20recipies”>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 pasta 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 http://www.fewercalories.com/?s=/lamb%20recipies”>meat is tender. (If the tin gets dry, add 2 or 3 tablespoons water.)