Name: Lamb provençal
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 4
Ingredients: 2 tsp rapeseed oil; 2 onions, chopped; 1 red, 1 yellow and 1 green pepper, chopped into large chunks; 4–6 cloves garlic, crushed; 2–3 courgettes; 1 sprig rosemary; 1 sprig thyme; 1 tsp dried oregano; 20g chopped fresh parsley; 1 x 400g tin chopped tomatoes; 400g lean lamb steaks (100g each)

An intensely-flavoured recipe that makes the most of juicy, succulent lamb. Perfect for a Sunday lunch.

Serves

Prep

15 minutes

Cook

20 minutes

Each 511g serving contains (excludes serving suggestion)

KCal

253

Carbs

14.3g

Fibre

5.7g

Protein

27.0g

Fat

8.5g

Saturates

2.4g

Sugars

11.7g

Salt

0.01g

Fruit/Veg Portion

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Ingredients

2 tsp rapeseed oil

2 onions, chopped

1 red, 1 yellow and 1 green pepper, chopped into large chunks

4–6 cloves garlic, crushed

2–3 courgettes

1 sprig rosemary

1 sprig thyme

1 tsp dried oregano

20g chopped fresh parsley

1 x 400g tin chopped tomatoes

400g lean lamb steaks (100g each)

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Method

Step 1

Add the oil to a large pan. Add the onions and stir for 2 minutes over a medium heat. Next, add the red, yellow and green peppers and stir for a further 2 minutes. Add the garlic and courgettes, and stir for 2-3 minutes.

Step 2

Add the rosemary, thyme, oregano and parsley to the vegetables, and then stir in the tomatoes. Cover and simmer gently for 10 minutes, stirring occasionally.

Step 3

Meanwhile, grill the lamb steaks and cook until well done.

Step 4

Remove the meat from the heat, cover and leave to rest for 3 minutes. Serve with the Provençal sauce and a green salad.

Recipe tips

The Provençal sauce for this dish works well with any meat, such as pork steaks or turkey escalopes, or with grilled fish.

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Lamb provençal