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

Nutritional Information:

Each 511g serving contains (excludes serving suggestion)

KCal: 253
Carbs: 14.3g
Fibre: 5.7g
Protein: 27.0g
Fat: 8.5g
(Low)
Saturates: 2.4g
(Low)
Sugars: 11.7g
(Low)
Salt: 0.01g
(Low)
Fruit/Veg Portion: 4

What makes a healthy, balanced diet?

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.

Lamb provençal