Lamb Chops With Fruity Couscous & Mint

This Moroccan-style spiced lamb dish is simple enough to do on a weeknight, but also makes a great dish to serve to friends

• Cooking Time Prep 10 mins
  Cook 6 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  635

• Protein

  35g

• Carbs

  50g

• Fat

  34g

• Saturates

  11g

• Fibre

  0g

• Sugar

  23g

• Salt

  0.23g

Ingredients

• 4 lamb chops or leg steaks, trimmed
• 2 tsp smoked paprika
• 1 red onion, finely chopped
• 3 tbsp red wine vinegar
• 3 tbsp olive oil
• 200g couscous
• 5 tbsp pine nuts, toasted
• 8 dates, stoned and finely chopped
• zest and juice 2 lemons
• 20g pack each mint and flat-leaf parsley, roughly chopped

Directions

1. Place the lamb in a bowl. Sprinkle over the paprika, half the onion, 1 tbsp vinegar and ½ tbsp oil. Season, then set aside.
2. To make the couscous, boil the kettle and tip the couscous into a heatproof bowl. Stir in the pine nuts, dates, lemon zest and half the juice. Pour over 140ml just-boiled water, push the coucous to the sides of the bowl, cover, then leave to stand for 10 mins.
3. Heat grill to high. Lift the lamb out of its marinade, grill for 2-3 mins on each side, then rest, wrapped in foil, for 10 mins. Stir half the chopped herbs and some seasoning into the couscous, then add the remaining lemon juice to taste. Mix together the remaining herbs, red onion, vinegar, oil and seasoning to make a herby vinaigrette. Serve the lamb and couscous with the vinaigrette.

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Lamb Souvlaki Skewers

Make a big batch of these delicious Greek kebabs, then freeze some for a sunny day

• Cooking Time Prep 10 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  356

• Protein

  34g

• Carbs

  20g

• Fat

  16g

• Saturates

  6g

• Fibre

  2g

• Sugar

  4g

• Salt

  0.99g

Ingredients

• 1½ kg lamb leg or shoulder (fat trimmed), cut into chunks
• 100ml olive oil
• 100ml red wine
• 2 tsp dried oregano
• zest and juice 2 lemons
• 2 garlic cloves, crushed
• To serve
• flatbread, shredded red cabbage (tossed with lemon juice), cucumber, tomato, chilli sauce and natural yogurt

Directions

1. Put the lamb into a large bowl or strong food bag. Add the olive oil, wine, oregano, lemon zest and juice, garlic and black pepper-don't add salt yet. Mix together so that all the lamb is completely coated, then chill and marinate for at least a few hrs or overnight.
2. Lift the chunks of lamb out of the marinade and thread onto 10 metal skewers, or wooden ones that have been soaked. Freeze (see freezing tips, below), or heat a grill, barbecue or griddle pan if you want to eat them straight away.
3. Season the meat with salt, then cook the skewers for 10-12 mins, turning, until cooked to your liking. Serve tucked into warm flatbreads with salad and drizzle with chilli sauce and yogurt.

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Rosemary & Anchovy Lamb Steaks

Anchovies add a lovely saltiness to these juicy barbecued steaks, without imparting a fishy taste

• Cooking Time Prep 15 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 12

Nutrition per serving

• Kcalories

  348

• Protein

  50g

• Carbs

  0g

• Fat

  17g

• Saturates

  8g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.37g

Ingredients

• zest 3 lemons
• 6 anchovy fillets, roughly chopped
• 2 tbsp roughly chopped rosemary, plus extra sprigs, to serve
• 4 tbsp olive oil
• 12 lamb leg steaks, about 250-300g each
• lemon wedges, to serve

Directions

1. Put the lemon zest, anchovies, rosemary and the oil in a food processor, then blend to a rough paste. Put the lamb in a large food bag or bowl, then pour over the marinade, massaging it into the meat. Marinate in the fridge for at least 1 hr, preferably overnight.
2. Heat the barbecue, then cook the lamb for 4-5 mins each side (depending on the thickness of the lamb and how you like it cooked) until nicely browned on the outside. Transfer to a board, cover with foil and leave to rest for 10 mins. Serve sprinkled with rosemary sprigs, and lemon wedges for squeezing over.

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Barbecued Lamb With Punchy Melon Salsa

Put a summer spin on traditional roast lamb with this delicious and fruity barbecued recipe

• Cooking Time Prep 30 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  460

• Protein

  46g

• Carbs

  5g

• Fat

  29g

• Saturates

  8g

• Fibre

  2g

• Sugar

  4g

• Salt

  0.3g

Ingredients

• 2 garlic cloves
• 1 tbsp cumin seed
• juice 1 lemon
• 3 tbsp olive oil
• 6 lamb leg chops
• For the salsa
• ½ a cantaloupe melon, diced
• 3 spring onions, sliced
• small bunch coriander, chopped
• 1 red chilli, deseeded and finely chopped
• 1 avocado, cut into small chunks
• 2 tbsp olive oil
• juice 1 lime

Directions

1. Using a pestle and mortar, mash the garlic and cumin together with a pinch of salt. Stir in the lemon juice and olive oil. Pour over the lamb in a dish, toss to coat, then marinate for about 1 hr. To make the salsa, mix all the ingredients together in a bowl, then set aside.
2. Griddle or barbecue the lamb for 4 mins on each side until pink, or a few mins more if you prefer. Leave the lamb to rest for 4-5 mins, then serve on a board or platter with the bowl of salsa for spooning over.

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Lamb Lemon & Dill Souvlaki

Sometimes the simplest dishes are the best and this light, summery souvlaki is a fine example

• Cooking Time Prep 20 mins
  Cook 6 mins
• Skill Level Easy
• Servings Serves 4 as a main or 6 as part of a meze

Nutrition per serving

• Kcalories

  457

• Protein

  34g

• Carbs

  0g

• Fat

  35g

• Saturates

  14g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.27g

Ingredients

• 2 garlic cloves, finely chopped
• 2 tsp sea salt
• 4 tbsp olive oil
• zest and juice 1 lemon
• 1 tbsp finely chopped fresh dill
• 700g lean lamb such as neck fillet or boneless leg, trimmed, then cut into large chunks
• pitta bread or flatbread, to serve

Directions

1. Pound the garlic with sea salt in a pestle and mortar (or use a small food processor), until the garlic forms a paste. Whisk together the oil, lemon juice, zest, dill and garlic. Mix in the lamb and combine well. Cover and marinate for at least 2 hrs or overnight in the fridge. If you're going to use bamboo skewers, soak them in cold water.
2. If you've prepared the lamb the previous day, take it out of the fridge 30 mins before cooking. Thread the meat onto the soaked or metal skewers. Heat the grill to high or have a hot griddle pan or barbecue ready. Cook the skewers for 2-3 mins on each side, basting with the remaining marinade. Heat the pitta or flatbreads briefly, then stuff with the souvlaki. Add Greek salad and Tzatziki (below), if you like.

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Harissa Lamb & Pepper Kebabs

Jazz up lamb with Moroccan spices for a special after-work supper - it's low-fat too

• Cooking Time Prep 15 mins
  Cook 8 mins - 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  351

• Protein

  25g

• Carbs

  41g

• Fat

  11g

• Saturates

  3g

• Fibre

  2g

• Sugar

  8g

• Salt

  0.26g

Ingredients

• 2 tbsp harissa paste
• 400g lamb steak, trimmed of any fat and chopped into chunks
• 2 red peppers, chopped into large chunks
• 2 red onions, each cut into 8 wedges through the root so the wedges don't fall apart
• 250g couscous, flavoured or plain
• PLUS 1 tbsp olive oil

Directions

1. Heat the grill. In a large bowl, mix the harissa with the oil, then tip in the lamb, peppers and onions. Add some salt and pepper and toss everything together to coat well.
2. Thread the lamb, peppers and onions evenly onto 8 skewers and place on a baking tray. Scrape over any leftover marinade.
3. Grill for 8-10 mins, turning frequently and basting with any of the juices that run off. Meanwhile, prepare the couscous following pack instructions. Divide the couscous between 4 plates, top with a couple of skewers each and drizzle over any pan juices.

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Marinated Lamb Steaks With Barley Salad

Barley has a low Gi, so it will leave you feeling fuller for longer. You'll get two of your five-a-day from this hearty salad, too

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  522

• Protein

  33g

• Carbs

  57g

• Fat

  20g

• Saturates

  4g

• Fibre

  9g

• Sugar

  5g

• Salt

  0.14g

Ingredients

• 2 tbsp olive oil
• 2 garlic cloves, finely chopped
• pinch dried chilli flakes
• small bunch mint, chopped
• 2 lean lamb leg steaks, about 100g/4oz each, trimmed of any fat
• 100g pearl barley
• 200g broad beans, fresh or frozen, podded and skins removed, if you like
• 100g frozen petits pois
• 1 small red onion, finely chopped
• zest and juice 1 lemon

Directions

1. Mix together 1 tbsp oil, the garlic, chilli, half the mint and some salt and pepper. Rub all over the steaks, then if you have time, leave to marinate for up to 2 hrs.
2. Cook the pearl barley in boiling, salted water until tender, but not too soft, about 20 mins. Cook the beans and peas in the same pan for the last 2 mins. Drain really well, then tip into a large bowl. Add the red onion, remaining mint, lemon zest and juice, remaining oil, salt and pepper. Toss everything together.
3. Heat a griddle or frying pan until almost smoking and cook the lamb for 4 mins on each side for pink, or longer if you prefer your meat well done. Divide the barley salad between 2 plates and serve with the grilled lamb, drizzled with any pan juices.

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Summer Lamb With Carrot & Fennel Salad

Don't save barbecues for the weekend. This light wrap makes an easy midweek dinner to eat outdoors

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  272

• Protein

  21g

• Carbs

  4g

• Fat

  19g

• Saturates

  9g

• Fibre

  1g

• Sugar

  2g

• Salt

  0.17g

Ingredients

• 450g lamb neck fillet
• olive oil
• juice 1 lime
• 1 tbsp fennel seed, toasted and roughly crushed
• 1 carrot, grated
• 1 small red onion, finely chopped
• 4 pitta breads
• 2 Little Gem lettuces, leaves separated

Directions

1. Rub the lamb with a little oil and half the lime juice, then season with salt and pepper. Barbecue or cook in a hot griddle pan for 10-15 mins, turning occasionally. Remove from the heat, cover with foil and set aside to rest.
2. Meanwhile, whisk the remaining lime juice and the fennel seeds together with some salt and pepper and a little olive oil in a large bowl. Add the carrot and red onion, then mix well.
3. Warm the pitta breads on the barbecue or griddle pan, then make a slit in each to form a pocket. Slice the lamb and stuff into the pittas with the carrot salad and lettuce leaves.

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Imam Bayildi With Bbq Lamb & Tzatziki

There are hundreds of versions of this Turkish aubergine dish. It is authentically quite oily, but reduce the oil if you prefer

• Cooking Time Prep 15 mins
  Cook 1 hr, 30 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  435

• Protein

  27g

• Carbs

  12g

• Fat

  32g

• Saturates

  14g

• Fibre

  5g

• Sugar

  10g

• Salt

  0.27g

Ingredients

• 3 aubergines
• 2 tbsp olive oil, plus extra for brushing
• 1 Spanish onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp cinnamon
• 8 ripe tomatoes, peeled
• small bunch flat-leaf parsley, chopped
• 12 lamb chops or cutlets
• paprika, for seasoning
• 1 lemon, halved
• For the tzatziki
• 150g tub Greek yogurt
• ½ cucumber, seeds scooped out, grated
• 2 tbsp chopped mint

Directions

1. Heat oven to 190C/170C fan/gas 5. Halve the aubergines lengthways and score the flesh side deeply, brush with a good layer of olive oil and put on a baking sheet. Roast for 20 mins or until the flesh is soft enough to scoop out.
2. Fry the onion in a little oil until soft, add the garlic and cinnamon and fry for 1 min. Once the aubergines are cool enough to handle, scoop out the centres. Roughly chop the flesh and add it to the onions. Halve the tomatoes, scoop the seeds and juice into a sieve set over a bowl, then chop the flesh. Add the chopped tomatoes to the pan and cook everything for 10 mins until nice and soft. Add a little more oil if you need to. Stir in the parsley, leaving a little for scattering at the end.
3. Lay the aubergine halves in a baking dish and divide the tomato mixture between them. Pour over the juice from the tomatoes, drizzle with more olive oil and bake for 30 mins until the aubergines have collapsed.
4. Meanwhile, mix the tzatziki ingredients together and put in a small serving bowl.
5. Season the lamb with salt, black pepper and a pinch of paprika. Griddle, grill or barbecue for 3 mins on each side or until the fat is nicely browned, then put in a serving dish and squeeze over the lemon halves. Scatter the aubergines with parsley, then serve with the lamb and tzatziki.

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Barbecued Saddle Of Lamb With Lemon & Rosemary

Bundle herbs and flavourings into the middle of the joint, letting the flavour permeate all the way through the meat

• Cooking Time Prep 20 mins
  Cook 45 mins
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  583

• Protein

  47g

• Carbs

  1g

• Fat

  43g

• Saturates

  21g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.36g

Ingredients

• 1 boned saddle of lamb, about 2kg/4lb 8oz
• large bunch rosemary, sprigs left whole
• 3 garlic cloves, chopped
• 2 lemongrass sticks, woody outers removed, then cut in half lengthways
• zest and juice 3 lemons
• 200ml olive oil

Directions

1. Open up the saddle, then put the rosemary, garlic and lemongrass along the length of the joint. Season with salt and freshly ground black pepper, then roll back up, keeping it as tight as possible. Tie with string. Lightly score the fat and season all over.
2. Mix the lemon zest with the olive oil, then use to baste the lamb. You can leave it to marinate in the fridge for up to a day at this stage. Bring back to room temperature before cooking and lift out of the lemon oil. When your barbecue is hot and the flames have subsided, put the lamb to the side of the coals, rather than directly over them-this will help the lamb to cook gently and prevent it burning. Cook the lamb for 45 mins for medium rare, turning it regularly, or for longer if you prefer your lamb well done.
3. Transfer the lamb to a serving platter and leave to rest for at least 10 mins. Pour over the lemon juice just before serving.

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