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Quantity of Duchy Organic British Lamb Leg Steaks in trolley 0
Duchy Organic British Lamb Leg SteaksTypical weight 0.26kg
Typical weight 0.26kgItem price
£6.05 each est.Price per unit
£23.49/kgWarm up on the inside and give your taste buds a tingle with this seasonal dish
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the grill to high. Remove any excess fat from the lamb and cut into cubes. Put the vinegar, curry powder, garlic, two-thirds of the ginger and 2 tbsp yogurt in a bowl. Toss in the lamb to coat it. Discard any leftover marinade and thread the lamb onto skewers. Brush with the oil and season. Grill on a baking tray for 8 minutes, turning halfway, until all surfaces are cooked and nicely browned.
Meanwhile, make the chutney. Grate the beetroot and apple then, in a bowl, mix with 2 tbsp yogurt and the remaining ginger. Season and add a squeeze of lemon juice.
Once the lamb is cooked, warm the naans under the grill according to pack instructions. Top with the spinach leaves and beetroot chutney. Slide the lamb off the skewers onto the naans, drizzle over the remaining 2 tbsp yogurt and serve with lemon wedges on the side for squeezing over.
Typical values per serving when made using specific products in recipe
Energy | 2,413kJ/ 575kcals |
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Fat | 24g |
Saturated Fat | 8.4g |
Carbohydrates | 52g |
Sugars | 18g |
Fibre | 5.1g |
Protein | 35g |
Salt | 0.98g |
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Quantity of Duchy Organic British Lamb Leg Steaks in trolley 0
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£6.05 each est.Price per unit
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Quantity of Essential Red Wine Vinegar in trolley 0
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£1.95Price per unit
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Quantity of Cooks' Ingredients Mild Curry Powder in trolley 0
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£2.00Price per unit
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£6.74/kg