Greek Lamb with Yoghurt Dressing 

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A very flavoursome dish - everyone will want seconds!

Ingredients:

3 Tbsp dry sherry

2 clove garlic, crushed

2 shallots, finely chopped

1 Tbsp olive oil

600 g lamb fillets, lean, trimmed, diced

1 green capsicum, cubed

2 tomatoes, diced

1 zucchini, diced

4 small onions, quartered

1 Tbsp freshly chopped chives

3 tsp freshly chopped mint

150 mL stock, reduced-salt*

1 Tbsp freshly chopped mint, extra

150 mL natural yoghurt, reduced-fat*

Directions:

Combine sherry, garlic, shallots and oil. Pour over the lamb. Cover and leave to marinate overnight.

Remove lamb from marinade. Heat oil in a heavy based frying pan. Brown the lamb over high heat. Stir in capsicum, tomatoes, zucchini and onions. Place into an ovenproof dish. Sprinkle with mint and chives.

Pour stock into the frying pan. Bring to boil, scaping the sediment from the base. Reduce until thickened. Pour over the meat. Cover and place in a moderate oven for 45 minutes. Combine extra mint and yoghurt. Serve lamb with the yogurt dressing.

Variations:

* Please check the ingredients of these products carefully to ensure they contain no gluten.

Author:

Fresh Finesse

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