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Greek style lamb

Name: Greek style lamb
Cook time: 30 min
Yield: 4

with mediterranean vegetables and a pesto yoghurt and toasted pumpkin seeds

Ready in around 30 mins

RECIPE FACT:

The Romans thought the sea was the middle of the earth. They first called the Mediterranean “mediterraneus”, which is latin for “middle of the earth.”

Nutritional Info:

Energy: 2789kj (666Kcal)
Protein: 35g
Carbohydrate: 41g
Fat: 44g
Contains: Milk, Sulphites, Tree Nuts, Soy, Gluten

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat oven to 210°C fan bake
1. TO COOK THE VEGETABLES AND POTATOES:

Cut the courgette in half then turnover and cut into ½ cm slices on the diagonal. Cut the capsicum in half and remove the seeds. Dice into 2 cm cubes. Empty the steamed potatoes onto an oven tray lined with baking paper with the courgette and capsicum. Drizzle with olive oil and bake in the preheated oven for 10 mins. Crumble the feta cheese over the potatoes and veggies and cook for a further 10-12 mins.
2. TO COOK THE SLOW COOKED GREEK LAMB:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the slow cooked lamb. Cook for 5 mins, not turning too often. Pour in the tomato broth and bring to a simmer then turn off the heat.
To serve:

Divide the roasted potatoes and vegetables between plates. Top with Greek lamb followed by a dollop of pesto yoghurt and a sprinkle of toasted pumpkin seeds.