Save for later

Lamb provençal

Thumbnail
Thumbnail
Thumbnail
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
14.30g
Fibre
5.70g
Protein
27.00g
Fat
8.50g
Saturates
2.40g
Sugars
11.70g
Salt
0.01g
Portion Fruit & Veg
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)
Method
  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.
  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.
  3. Meanwhile, grill the lamb steaks and cook until well done.
  4. Remove the meat from the heat, cover and leave to rest for 3 minutes. Serve with the Provençal sauce and a green salad.
Chefs tips
  • The Provençal sauce for this dish works well with any meat, such as pork steaks or turkey escalopes, or with grilled fish.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk