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Lemon and oregano lamb

with artichokes and feta yoghurt

Ready in around 20 mins

RECIPE FACT:
In Greek mythology, the artichoke is said to have originated from a beautiful woman named Cynara, who was turned into a plant by Zeus after she rejected his advances.
Nutritional Info:
  • Energy: 2,309kJ (552kcal)
  • Protein: 38g
  • Carbohydate: 40g
  • Sugars: 14g
  • Fat, total:25g
  • Saturated:6g
  • Sodium:485mg
  • Contains:Almonds, Gluten, Milk, Sulphites, Wheat
Serving Amount:
Serves 1 person
Cooking Instructions:
  • 1. PREPARE THE VEGETABLES:

    Slice the artichokes into quarters. Roughly chop the mint leaves and set aside.

  • 2. TO COOK THE ARTICHOKES AND FREEKEH:

    Spray a non-stick frying pan with oil and place back over a medium-high heat. Once hot add the artichokes, season with salt and cook for 2-3 mins. Open the bag of steamed freekeh squeezing on the bag gently to break up any large clumps then add to the pan with the peas and cook for 1-2 mins. Remove from the pan into a salad bowl with the mint and baby spinach. Just before serving, pour in the sherry vinegar dressing, season with salt and pepper then toss to combine.

  • 3. TO COOK THE LEMON AND OREGANO LAMB:

    Respray the pan with oil and place back over a medium-high heat. Once hot add the lemon and oregano lamb steak, season with salt and cook for 2-3 mins on each side for medium rare – a little longer for well done, adjusting the heat if needed to stop the lamb from burning. Remove from the pan, cover to keep warm and allow to rest for 2-3 mins before slicing across the grain.

  • TO SERVE:

    Spoon artichoke freekeh into a bowl and top with lemon and oregano sliced lamb. Dollop with whipped feta and sprinkle over sumac almonds.

Ingredients In your box:
  • 1 pot of artichokes
  • 1 pack of baby spinach
  • 1 bag of mint
  • 1 pack of lemon and oregano lamb steak
  • 1 pot of peas
  • 1 pot of sherry vinegar dressing
  • 1 pack of steamed freekeh
  • 1 sachet of sumac almonds
  • 1 pot of whipped feta

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