Ingredients (Serves 4)
500g boneless leg of lamb
500g small baking potatoes
500g green beans
azada thyme extra virgin olive oil
azada extra virgin olive oil
Salt
Pepper
4 small chicken breasts
3 large leeks
500g baby carrots
azada lemon extra virgin olive oil
azada extra virgin olive oil
A small knob of butter
A small handful of parsley
sugar
salt
pepper
Instructions
Clean leeks and remove outer layer. Slice leeks into small wheels. Place extra virgin olive oil into pan and add leeks. Season to taste with salt and pepper and cook till soft.
Wash baby carrots and place into a pan with a slug of extra virgin olive oil, butter and a teaspoon of sugar till brown.
Add lemon extra virgin olive oil to a griddle and place chicken breasts on top. Season with salt and pepper and cook until done.
Serve all ingredients on a plate and drizzle some more lemon oil on top of chicken. Add chopped parsley and buen provecho!
