Barbecued Roast With Bell Pepper Dill Sauce Recipe
Servings: 2
Ingredients
- 1 lb boneless leg of lamb or possibly
- 1 lb beef filet
- 1 med red bell pepper minced
- 1/4 c. sweet white wine
- 2 tsp minced fresh dill freshly grnd black pepper to taste almond rice salad see recipe
Directions
- Prepare a fire in a kettle-type grill. Cook roast, with indirect heat, according to grill manufacturer's instructions, over a drip tray for 25-30 min.
- For sauce, microwave bell pepper and 1 Tbsp. wine in a microwave-proof dish, covered, on High (100% power) for 6-8 min. Process bell pepper and remaining wine in a food processor. Add in dill and black pepper.
- When roast is cooked, remove from grill and rest, covered, for 5-10 min. The meat will retain its juices and 'hard up' a little, making it easier to carve. Serve sliced with sauce and Almond Rice Salad.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 454g | |
| Recipe makes 2 servings | |
| Calories 876 | |
| Calories from Fat 540 | 62% |
| Total Fat 59.88g | 75% |
| Saturated Fat 24.79g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 252mg | 84% |
| Sodium 220mg | 9% |
| Potassium 1200mg | 34% |
| Total Carbs 3.75g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.28g | 2% |
| Protein 70.46g | 113% |
