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Grilled lamb, kebab-style, with herby potatoes and grilled veg

Serves:

2

Cook Time:

20

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Notes

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Ingredients

  • 1 courgette, sliced

  • 1 red pepper, roughly chopped

  • 1 red onion, cut into wedges

  • 1 clove garlic, crushed

  • Olive oil

  • 400g potatoes, cubed

  • Handful flatleaf parsley, finely chopped

  • 2 tsp. red wine vinegar

  • 1/2 tsp. wholegrain mustard

  • 1.5 tbsp. mayonnaise

  • 1 tsp. smoked paprika

  • 2 lamb leg steaks, cut into cubes


Method

  1. Preheat the grill to high and bring a pan of salted water to the boil. Place the courgette, red pepper, red onion and half of the crushed garlic onto a baking tray. Drizzle with olive oil, season well and toss. Grill, turning occasionally, for 10 minutes.

  2. Place the potatoes into the pan of boiling water and cook for 10 minutes, until soft. Drain and return to the pan.

  3. For the potato dressing, combine the parsley, 1 tbsp. olive oil, red wine vinegar and mustard and season well. Add to the potatoes while still warm and set aside until ready to serve.

  4. In a small bowl combine the mayonnaise and half the smoked paprika.

  5. Heat a frying pan over a high heat and drizzle with olive oil. Add the lamb, remaining garlic and sprinkle with remaining smoked paprika. Cook for 2 minutes, stirring often, until browned all over and just cooked through.

  6. Serve the lamb with the grilled vegetables and parsley potatoes along with a generous dollop of the smoky paprika mayo.

Nutrition

kcal

462

fat

19.9

sat fat

5.4

carbs

48.4

sugars

10.2

fibre

8.5

protein

26.1

salt

0.1

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