Lamb shish with olive and walnut tahini

Succulent griddled lamb is piled onto heat flatbreads and drizzled with a tahini and yoghurt dressing on this simple 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

Components

500g lamb neck fillet, minimize into chunks

2 small crimson onions, minimize into wedges

1 tsp mild olive oil

350g greek yogurt

2 tbsp tahini

35g roughly sliced olives with rosemary and black pepper

35g chopped shelled walnuts

 35g golden raisins

 Heat flatbreads, blended salad leaves and lemon wedges, to serve

Methodology

1. Warmth a griddle pan over a medium-high warmth, then griddle the lamb neck fillet, for 8-10 minutes till browned and cooked by way of, turning midway. After 2 minutes, add the crimson onions, tossed in 1 tsp mild olive oil, to the pan, then prepare dinner on each side till browned and mushy.

2. In the meantime, put the greek yogurt in a shallow dish. Spoon 2 tbsp of the yogurt right into a small bowl and stir within the tahini till clean, including a splash of water to loosen. Spoon the tahini combination over the yogurt and roughly combine collectively, then sprinkle with the sliced olives, walnuts and raisins.

3. Serve with the griddled lamb and onions together with heat flatbreads, blended salad leaves and lemon wedges for squeezing.