Chargrilled spiced lamb
- 4 x 100g (3½oz) lamb neck fillets
- Salt and freshly ground black pepper
- 2 tsp sumac (a tangy, purplish Middle Eastern spice available from Bart’s Spices, around £2.15 for 44g)
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 clove garlic, peeled and crushed
- 100g (3½oz) baby spinach leaves
- 1 small bunch of mint, stalks removed
- 4 tbsp fresh pomegranate
- 4 traditional Mediterranean flat breads
- 200g tub tzatziki
We used Dina Khobez Bread Wraps (traditional Mediterranean flat breads); five for 86p, from Asda. They’re a unique flexible bread, baked in a stone oven, which has a texture that’s halfway between pitta bread and a flour tortilla.
- Remove excess fat from the lamb. Season the meat. Mix together the sumac, 1 tbsp olive oil, the lemon juice and the garlic in a shallow dish. Add the lamb and coat it well all over. Cover, chill and marinate for at least 1 hour, or longer if possible.
- Heat a griddle pan and cook the lamb for 5 minutes each side, until brown on the outside and pink in the middle. Put on a plate and cover with foil.
- Combine the spinach leaves, mint leaves and pomegranate. Microwave the flat breads together for 1 minute on High.
- Thickly slice the lamb and serve in the flat breads with the salad and tzatziki.
Nutritional information per portion
- Calories 500(kcal)
- Fat 23.0g
- Saturates 9.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.