These budget-friendly, Middle Eastern-inspired lamb meatballs make a simple yet tasty supper, served with fruity chutney and crisp wholemeal pittas
- 2 ½ tbsp olive oil
- 3 red onions, 2 ½ thinly sliced, ½ grated
- 400g lamb mince
- 1 tbsp ras el hanout
- 85g pistachios, roughly chopped
- ½ small pack flat-leaf parsley, roughly chopped
- 4 tbsp good-quality apricot jam
- zest and juice 1 lemon
- 2 carrots, cut into skinny matchsticks
- 4 round wholemeal pitta breads, split and warmed
- 4 tbsp Greek-style yogurt, to serve
- 4 French-trimmed lamb cutlets (you can ask your butcher to do this)
- 2 tsp olive oil
- ½ tsp chilli flakes
- 25g pistachio
- 1½ tbsp olive oil
- handful flat-leaf parsley leaves, torn
- 2 dill sprigs, roughly torn
- For the dressing, put the pistachios in a frying pan over a low-medium heat, and toss them around until golden and toasted. Roughly chop, then tip them into a bowl with the olive oil and herbs. Season lightly with salt and set aside.
- Rub the lamb with the oil. Bash the chilli and a little salt to a rough powder, then sprinkle over the lamb. Heat a barbecue to hot, or a griddle pan over a high heat, and cook the cutlets for 2 mins on each side for medium, or longer if you prefer your meat well done. Transfer to a serving plate and spoon on the pistachio & herb dressing. Serve with the Courgette & anchovy salad (see related recipes, right).
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 rosemary sprig, leaves chopped
- 1 lamb leg steak
- 3 new potatoes, cut in half lengthways
- 1 garlic clove, slightly bashed
- 75ml lamb or beef stock
- 1½ tsp redcurrant jelly
- 100g pack sliced runner bean
- small knob of butter
- 2 tsp finely chopped mint
- Mix the balsamic vinegar, 1 tsp olive oil and rosemary together in a bowl. Add the lamb steak, ensuring that it is completely covered in the marinade, and set aside.
- Boil the potatoes until tender. Lift out of the pan with a slotted spoon, keeping the pan of water simmering. Heat 2 tsp of the oil in a frying pan, add the potatoes and garlic, and fry gently until golden.
- Sprinkle a little salt over the potatoes, then push to the side of the pan. Remove the garlic. Season the lamb and fry alongside the potatoes for 1-2 mins each side, depending on the thickness of your steak. Remove the lamb and potatoes and leave to rest in a warm place.
- Keep the pan on the heat and add the stock. Bring to the boil, scraping any sticky bits from the bottom of the pan, and let it bubble until reduced by half. Stir through the redcurrant jelly until melted. Taste and season, adding a dash of balsamic vinegar if it is too sweet.
- Meanwhile, blanch the beans in the simmering water for 3 mins, then drain. Return to the pan and stir through the butter, mint and seasoning.
- Serve the lamb with the potatoes and beans, and the sauce spooned over.
- 750g boneless lamb, leg or lean shoulder, cut into cubes
- 1 tbsp harissa (Moroccan spice paste)
- 6 tbsp olive oil
- 8 apricots
- 200g couscous
- 4 spring onions, finely chopped
- 25g toasted pine nut
- 300ml boiling vegetable stock
- 4 tbsp chopped mint
- juice 2 lemons
- 150ml pot Greek yogurt
- Put the lamb in a bowl. Mix the harissa with 1 tbsp oil, pour over lamb, then mix well. Cut 4 apricots into quarters, add to bowl, mixing lightly, then season. Thread lamb and apricots alternately onto 8 skewers.
- Chop the remaining apricots, then put in a bowl with the couscous, spring onions and pine nuts. Pour over the boiling stock, cover and leave to stand for 10 mins until liquid is absorbed. Fluff up with a fork, add half the mint, the lemon juice, remaining oil and seasoning, then mix well.
- Stir remaining mint and seasoning into the yogurt, then scatter with extra mint if you like. Grill or barbecue skewers for 6-8 mins, turning, until meat is nicely browned. Serve with couscous and yogurt.