Save to your scrapbook
Chilli lamb with Mediterranean vegetables & minted tahini
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
400g pack Mediterranean style vegetables
2 tbsp finely chopped mint
1 tsp tahini
1 clove garlic, crushed
2 tbsp fat free Greek strained yogurt
1 tsp clear honey
15g Cooks’ Ingredients Garlic & Rosemary Crust
1 red chilli, finely chopped
125g frozen Essential Baby Broad Beans
Approx 210g pack No.1 Abervale Leg Steaks
1. Preheat the oven to 200ºC, gas mark 6. Tip the Mediterranean vegetables onto a baking sheet and bake for 20 minutes. Combine the mint, tahini, garlic, yogurt and honey in a small bowl. Mix the garlic and rosemary crust and chilli in a separate bowl.
2. Preheat the grill. Blanch the broad beans in boiling water for 2 minutes. Lightly season the lamb. Heat a nonstick frying pan over a high heat and dry-fry the lamb for 3-4 minutes on each side, until golden.
3. Meanwhile, drain the broad beans and mix with the roasting vegetables. Roast for a further 5 minutes. Sprinkle the lamb steaks with the chilli crumbs and grill for 2 minutes. Transfer to warm plates and serve with the roast vegetables and minted tahini.
Cook’s tip We’ve used lamb in this recipe, but you could also try it with chicken breast, or portions of fish such as cod or salmon instead.
Typical values per serving:
1 of your 5 a day/high in protein
Average user rating