Easter lunch: fennel and orange soup, herby stuffed lamb and lemon syllabub

Easter dinner is usually a jolly affair, and usually involves some sort of season meat; this year it was lamb, stuffed with herbs.

Fennel and orange soup

Serves 8

4 onions, sliced
4 bulbs fennel, sliced
1.8l vege stock
Zest of 1 orange
200ml fat free fromage frais
Plum cherry tomatoes, oven roasted

Cook the onions in a large, heavy-based pan with Fry Light and a little water until softened but not brown. Add the fennel and cook until soft. Add the stock and cook for 30 minutes. Blend. Add the orange zest.

Before serving, take of the heat and stir through the fromage frais.

Serve in shallow bowls with a few roasted cherry tomatoes in the centre of the bowl.

Herb stuffed lamb cutlets

Serves 8

24 lamb cutlets, fat removed and deboned
20 sage leaves
3 tbsp basil
2 tbsp rosemary, stalks removed
4 tbsp parsley
Juice of 2 lemons

Cut the cutlets in half horizontally. Lay, cut facing down, on a work surface. Cover with cling film and beat until flatter.

Blend the herbs and lemon juice. Place a wee bit of this stuffing in side on half of the beaten out cutlet. Fold the cutlet to make a herby sandwich.

Cook under a hot grill: 3-4 minutes for rare; 5-6 minutes for well done (depending on thickness of meat!).

I served our herby stuffed cutlets with Exquisa potatoes (buttered and sprinkled with parsley) and vege (courgettes, spring onions and spinach).

Lemon Syllabub

This recipe was nice, but needed a little something to lift it. Grated dark chocolate, perhaps?

Serves 8

1l fat free fromage frais
200g Quark
1 tsp vanilla extract
Zest of two lemons

Mix all the ingredients together, beat well, and serve.

Slimming World Syns: these recipes were taken from a couple of Slimming World books and are Syn FREE on Extra Easy. Remember to cut ALL visible fat off the meat.

This entry was posted in Desserts, Festive, Lamb, Mains, Slimming World recipes, Soup and tagged , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

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