Flavourful lamb and superhealthy slaw will see you well on your way to your five-a-day and out of the kitchen in 20 minutes
- 4 tbsp fat-free Greek yogurt
- 1 tbsp tandoori paste
- 175g leg of lamb steak, all visible fat removed, cubed
- small bunch coriander, chopped
- 2 wholemeal chapatis
- 1 carrot, peeled and sliced into strips with a peeler
- ¼ white cabbage, shredded
- 1 red onion, sliced
- juice 1 lime
- 2 tsp olive oil
- 1 tsp mustard seeds
MethodAdd lamb, mixing to coat all the pieces. Make raita with the remaining yogurt, 1 tbsp of the chopped coriander and some seasoning, then set aside. For the slaw, mix together all of the vegetables and the remaining coriander in a large bowl, then stir in the lime juice, oil and mustard seeds.
- 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.
- 300g brown basmati rice
- 500g lamb mince
- 1 tbsp harissa
- 50g feta cheese
- 1 large red onion, ½ thinly sliced, ½ grated
- large handful parsley, roughly chopped
- large handful mint, roughly chopped
- 85g pitted black kalamata olive, quartered
- 1 cucumber, diced
- 300g cherry tomato, halved
- 1 tbsp olive oil
- juice 1 lemon
- Soak 12 wooden skewers in water for 30 mins. Cook the rice following pack instructions, then rinse under cold water and drain thoroughly.
- Heat the grill. Mix the mince with the harissa, feta, grated onion and seasoning. Form into 12 sausage shapes and thread onto the skewers. Lay on a non-stick baking tray and grill for 6-8 mins, turning until cooked through and slightly browned.
- Mix the brown rice with the remaining ingredients and some seasoning. Serve alongside the hot skewers.