Lamb Menu Recipe

Cook at Home Meal Kit
Cooking time 15–20 mins • One box serves two

Step-by-step video

What you’ll need

In the box

Main Ingredients
Houmous Dip (150g)
Zucchini & Feta Mix (150g)
Spice Roasted Potatoes (350g)
Roasted Lamb Shoulder (2 Slices / 320g)
Greek Pita Bread (2 pieces) or Seasonal Crudités
Homemade Baklava (2 pieces)

Garnish
Lamb Sauce (50ml)
Crushed Pistachios (10g)
Fresh Mint (2 sprigs)
Shawarma Spice (10g)
Fresh Pomegranate Seeds (20g)
Herb Yoghurt (35g)
Fresh Coriander (1 sprig)
Whole Lemon (1)
Chopped Spring Onion (5g)

From your kitchen

Store Cupboard
Sea salt & Olive oil

Tools & Utensils
1 x Sharp knife
for chopping herbs

1 x Mixing bowl
for tossing potatoes

1 x Frying pan
for the zucchini fritters

2/3 x Metal oven trays
for lamb, bread, zucchini & cauliflower

1 x Serving bowl
for the houmous dip

Cooking instructions

Preparation

  • Preheat the oven to 200°C / Gas Mark 6

  • Cut off the top of each vac pack to remove ingredients and empty the Houmous dip into a serving bowl

  • Cut lemon in half and squeeze one half with an equal quantity of olive oil in a cup

  • Pick mint leaves from their stalk and finely chop with a sharp knife

  • Roughly chop coriander leaves into 2/3 mm pieces

Lamb (12 mins)

  • Lay the slices of lamb on a metal tray and moisten with 2 tablespoons of water

  • Sprinkle the shawarma mix over the top side of the lamb

  • Place in the oven for 12 minutes

Roast Potatoes (10 mins)

  • Sprinkle with a teaspoon of sea salt

  • Place in the oven for 10 minutes

Zucchini Fritters (10 mins)

  • Using the palm of your hand, shape three round 50g patties

  • Heat a frying pan with two tablespoons of olive oil at a high heat

  • Fry the patties on each side for 30 seconds (1 min in total)

  • Remove from the pan and put in oven for a further 5 or 6 minutes

Pita Bread (5 mins)

  • Drizzle a teaspoon of olive oil over each slice of bread

  • Put in the oven for 4 minutes

Finish & Serve

  • Remove the lamb from the oven and pour the lamb sauce over the hot meat

  • Sprinkle crushed pistachios, followed by mint and then pomegranate seeds over lamb

  • Remove the potatoes from the oven and toss in a bowl with a tablespoon of the lemon oil, fresh coriander and spring onions (add more sea salt if you like)

  • Remove the zucchini fritters and serve with herb yoghurt

  • Remove bread from the oven, cut each slice into six equal pieces and serve with the Houmous dip