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Greek Style Lamb with Cherry Tomatoes, Courgette and Apricot

ingredients

serves: 4
325 g lamb neck fillet, diced
125 ml low-fat natural yogurt
2 tbsp spoons extra virgin olive oil
salt and freshly ground black pepper
1 lemon, chopped into 8 pieces
1 red onion, peeled and cut into 8 wedges
16 cherry tomatoes
1 courgette (zucchini), cut into ribbons

to serve

1/2 cup (100 g) 4 oz dried apricots, chopped
1 1/2 tbsp (20 g) blanched almonds, chopped and toasted
200 g brown or basmati rice, cooked as per pack instructions

method

1. Preheat the oven to 200°C (400°F) gas mark 6.

2. Marinate the lamb with the yogurt, 4 tbsp of oil and seasoning. Stir in the lemon, squeezing in the juice. Refrigerate for 1 hour. Remove the lemon pieces.

3. Bake the lamb for 20 minutes or until cooked through.

4. Toss all the vegetables in the remaining oil, place in a roasting tin and bake for 10 minutes.

5. To serve, toss the apricots and almonds into the hot rice. Spoon the lamb and vegetables over the rice and serve.

What did you think?

22 people have helped to review this recipe. Thankyou!

Excellent recipe
posted by kimberley Rea at wyevale garden centre @ 03:22PM, 6/03/08
I tried this recipe at wok. the customers that ate this loved it. thankyou
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