400g lean lamb
Fresh or dried rosemary
Pinch of herbal salt
Pinch of black pepper
1 tbsp of balsamic vinegar
Olive oil spray
4 large BBQ Mushrooms
5 tbsp of Swan spinach and ricotta dip
A touch of herbal salt
Tenderise lamb and season with herbs, lemon juice and balsamic vinegar. Spray grills plate with olive oil. Grill lamb for 25 minutes or until cooked. Add salt and pepper.
Preheat grill. Spray grill with olive oil. Peel outside layer of mushroom and pull out stalk. Add 1 tbsp of dip in the socket of the mushroom. Add a pinch of salt. Grill for 20 minutes.
Rocco's Tip: Remember portion sizes! Down size from dinner plates to entrée plates.
To download your free copy of Good Food Good Life, go to: www.focussfitness.com. Rocco has also produced 3 fitness DVDs you can order from his website.