Grilled Lamb Tenderloin with Roasted Vegetables


12 lamb tenderloins, about 960g
1 kg baby beetroots, trimmed
6 small parsnips, quartered
500g baby new potatoes, halved
400g baby carrots, trimmed
8 baby onions, halved
4 cloves garlic, peeled
1/4 cup orange juice
1/4 cup honey
1 tablespoon seeded mustard
1½ tablespoons cracked black pepper


  1. Preheat oven to moderately hot.
  2. Boil, steam or microwave unpeeled beetroot until tender. Drain. When cool enough to handle, peel beetroot.
  3. Combine beetroot in large lightly oiled baking dish with parsnip, potato, carrot, onion and garlic. Pour combined juice, honey and mustard over vegetables. Roast, uncovered, in moderately hot oven, stirring occasionally, about 45 minutes or until vegetables are browned and tender.
  4. Meanwhile, coat lamb all over with pepper. Cook lamb on oiled grill plate (or grill or barbecue) until browned all over and cooked as desired. Cover and stand 10 minutes. Slice thickly.
  5. Serve vegetables topped with lamb.

Makes 8 servings.

Source: Australian Women’s Weekly

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Health Benefits of Pineapple in Arthritis Management and Others

Enlarge image . . . . .

One of the most celebrated uses of pineapple in terms of health is its ability to reduce the inflammation of joints and muscles, particularly those associated with arthritis, a truly debilitating disease that affects millions of people around the world.

Pineapples contain a relatively rare proteolytic enzyme called bromelain, which is primarily associated with breaking down complex proteins, but it also has serious anti-inflammatory effects, and has been positively correlated with reducing the signs and symptoms of arthritis in many test subjects.

Read more . . . .