Mediterranean vegetables with lamb


  • 1 tbsp olive oil
  • 250g lean lamb fillet, trimmed of any fat and thinly sliced
  • 140g shallots, halved
  • 2 large courgettes, cut into chunks
  • ½ tsp each ground cumin, paprika and ground coriander
  • 1 red, 1 orange and 1 green pepper, cut into chunks
  • 1 garlic clove, sliced
  • 150ml vegetable stock
  • 250g cherry tomatoes
  • handful coriander leaves, roughly chopped


  1. Heat the oil in a large, heavy-based frying pan.
  2. Cook the lamb and shallots over a high heat for 2-3 minutes until golden.
  3. Add the courgettes and stir-fry for 3-4 minutes until beginning to soften.
  4. Add the spices and toss well, then add the peppers and garlic.
  5. Reduce the heat and cook over a moderate heat for 4-5 minutes until they start to soften.
  6. Pour in the stock and stir to coat.
  7. Add the tomatoes, season, then cover with a lid and simmer for 15 minutes, stirring occasionally until the veg are tender.
  8. Stir through the coriander to serve.

Extra bit (per serving)

Calories – 192

Protein -17g

Carbs – 11g

Fat – 9g

Saturates -3g

Fibre – 4g

Sugar – 10g

Salt – 0.25g


Back to club