Greek Style Lamb with Cherry Tomatoes, Courgette and Apricot

Greek Style Lamb with Cherry Tomatoes, Courgette and Apricot

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This dish is a modern take on the traditional Greek dish, where lamb is usually served with potatoes.
Servings: 4
Calories: 522


  • 11 oz lamb neck fillet diced
  • 8 1/2 floz 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

  • 4 oz dried apricots chopped
  • 1 1/2 tbsp blanched almonds chopped and toasted
  • 7 oz brown or basmati rice cooked as per pack instructions


  • Preheat the oven to 200°C (400°F) gas mark 6.
  • 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.
  • Bake the lamb for 20 minutes or until cooked through.
  • Toss all the vegetables in the remaining oil, place in a roasting tin and bake for 10 minutes.
  • To serve, toss the apricots and almonds into the hot rice. Spoon the lamb and vegetables over the rice and serve.
Calories: 522 kcal
Carbohydrates: 70 g
Protein: 27 g
Fat: 16g
Saturated Fat: 4 g
Cholesterol: 55 mg
Sodium: 116 mg
Potassium: 1203 mg
Fiber: 6 g
Sugar: 25 g
Vitamin A: 1491 IU
Vitamin C: 41 mg
Calcium: 194 mg
Iron: 4 mg
Cuisine Greek
Ingredients Lamb, Neck of Lamb
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