Greek Style Lamb with Cherry Tomatoes, Courgette and Apricot recipe
ingredients
325 g lamb neck fillet, diced
125 ml low-fat natural yogurt
2 tbsp spoons extra virgin olive oil
salt and freshly ground black pepper
1 lemon, chopped into 8 pieces
1 red onion, peeled and cut into 8 wedges
16 cherry tomatoes
1 courgette (zucchini), cut into ribbons
125 ml low-fat natural yogurt
2 tbsp spoons extra virgin olive oil
salt and freshly ground black pepper
1 lemon, chopped into 8 pieces
1 red onion, peeled and cut into 8 wedges
16 cherry tomatoes
1 courgette (zucchini), cut into ribbons
to serve
1/2 cup (100 g) 4 oz dried apricots, chopped
1 1/2 tbsp (20 g) blanched almonds, chopped and toasted
200 g brown or basmati rice, cooked as per pack instructions
1 1/2 tbsp (20 g) blanched almonds, chopped and toasted
200 g brown or basmati rice, cooked as per pack instructions
method
1. Preheat the oven to 200°C (400°F) gas mark 6.
2. Marinate the lamb with the yogurt, 4 tbsp of oil and seasoning. Stir in the lemon, squeezing in the juice. Refrigerate for 1 hour. Remove the lemon pieces.
3. Bake the lamb for 20 minutes or until cooked through.
4. Toss all the vegetables in the remaining oil, place in a roasting tin and bake for 10 minutes.
5. To serve, toss the apricots and almonds into the hot rice. Spoon the lamb and vegetables over the rice and serve.
2. Marinate the lamb with the yogurt, 4 tbsp of oil and seasoning. Stir in the lemon, squeezing in the juice. Refrigerate for 1 hour. Remove the lemon pieces.
3. Bake the lamb for 20 minutes or until cooked through.
4. Toss all the vegetables in the remaining oil, place in a roasting tin and bake for 10 minutes.
5. To serve, toss the apricots and almonds into the hot rice. Spoon the lamb and vegetables over the rice and serve.
serving amount
serves: 4
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