Succulent griddled lamb is piled onto warm flatbreads and drizzled with a tahini and yoghurt dressing in this easy 20-minute meal.
NUTRITION: PER SERVING
CALORIES 549KCALS
FAT 39.5G (15.5G SATURATED)
PROTEIN 33.1G
CARBOHYDRATES 14.1G (12.7G SUGARS)
FIBRE 10.2G
SALT 2.4G
Ingredients
500g lamb neck fillet, cut into chunks
2 small red onions, cut into wedges
1 tsp light olive oil
350g greek yogurt
2 tbsp tahini
35g roughly sliced olives with rosemary and black pepper
35g chopped shelled walnuts
35g golden raisins
Warm flatbreads, mixed salad leaves and lemon wedges, to serve
Method
1. Heat a griddle pan over a medium-high heat, then griddle the lamb neck fillet, for 8-10 minutes until browned and cooked through, turning halfway. After 2 minutes, add the red onions, tossed in 1 tsp light olive oil, to the pan, then cook on both sides until browned and soft.
2. Meanwhile, put the greek yogurt in a shallow dish. Spoon 2 tbsp of the yogurt into a small bowl and stir in the tahini until smooth, adding a splash of water to loosen. Spoon the tahini mixture over the yogurt and roughly mix together, then sprinkle with the sliced olives, walnuts and raisins.
3. Serve with the griddled lamb and onions along with warm flatbreads, mixed salad leaves and lemon wedges for squeezing.
