Moroccan lamb & vegetables
It's always a struggle getting your five a day but this recipe counts as 2 portions per serving. Don't forget the houmous and mint dip as a delicious side dish
Prep: 10 mins
Energy (kcal) 393
Fat (g) 30.0
of which saturates (g) 11.6
Total sugars (g) 5.3
Salt (g) 0.55
This recipes provides almost the full GDA of Vitamin C
What you need:
- 2 lamb neck fillets weighing about 200g each
- 30ml/2tbsp harissa sauce
- 1 red pepper, deseeded
- 1 large courgette
- 1 aubergine, trimmed
- 15ml/1 tbsp olive oil
- salt and round black pepper
- Pitta bread to serve
For the dip
- 90ml/6tbsp of fresh Houmous dip
- 90ml/6 tbsp Greek yogurt
- 30ml/2tbsp chopped fresh mint
What you do:
- Place the lamb in a non-metallic dish, add the harissa sauce and turn to coat the lamb. If you have time leave the lamb to marinate in the fridge for a couple of ours.
- Preheat a griddle pan or barbecue. Add the lamb and cook over a medium heat for 15mins, turning occasionally until it is charred all over. Pop the meat in a roasting tray and bake for 10-15mins depending how pink you like your lamb.
- Whilst the lamb cooks, cut the pepper into chunks; diagonally slice the courgette; slice the aubergine. Place all the vegetables in a bowl, add the oil and salt and pepper and toss to mix. Add the vegetables to the griddle pan in batches and cook for 6-8mins, turning until they are charred and tender. Transfer to a plate and keep warm.
- To make the dip, mix the houmous, yogurt and mint together and season to taste if liked. To serve, slice the lamb and arrange on a platter with the vegetables and dip, serve with some warm pita bread if liked.
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