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Lamb provençal

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Lamb provençal
An intensely-flavoured recipe that makes the most of juicy, succulent lamb. Perfect for a Sunday lunch.
Serves
4
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
4
Ingredients

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

Method

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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