Recently I have posted quite a few recipes for cakes and baking. Though we have not eaten them all to ourselves usually sharing them at a party or taking them to work I have been trying to make more of a conscious effort to cook evening meals which are tasty and interesting but are also tasty. I think people can often see healthy meals as having to be a bit bland and tasteless. I guess it could seem that way when you look at whats in the shops these days. But there are so many ways you can prepare good quality ingredients in a healthy way that you could never cook and try every different combination.
This is a healthy recipe based on one from the Everyday Greek cookbook Hana borrowed from a friend last week. I have changed the recipe from that in the book a bit as I wanted to pack more vegetables in and didn’t add the pinch of sugar it suggests. What I wanted was to get more goodness in and have less of the not so good. Whilst it’s quite easy to make, this isn’t the quickest recipe and you need to keep a bit of an eye on it giving it a stir every now and then but its well worth this bit of effort.
Lamb with courgettes and tomatoes.
- Prep time – 10 minutes
- cooking time – 1 hour
Ingredients (serves 2)
- 2 – 4 Lamb chops
- 2tbsp extra virgin olive oil
- 1 onion
- 2 cloves of garlic
- 400g can of tomatoes
- 1 courgette
- 2 medium carrots
- 2tbsp Ouzo
- 2tbsp dried thyme
- salt and pepper to season.
* pinch of sugar. I didn’t add this but it does help to bring out the sweetness of the tomatoes.
Finely chop the onion and garlic (I keep meaning to get a garlic press as this does make it taste better). Thinly slice the carrots and courgettes into rounds. Season the lamb with pepper.
Heat the olive oil in a pan and when it is hot fry the onion and garlic and dried thyme for 5 minutes over a medium heat, soften them without browning or burning. Add the lamb chops browning on both sides.
Add the ouzo, can of tomatoes, courgettes and carrots. Stir it all together. If there isn’t enough liquid to just cover the lamb then add a bit of water till it does. Bring it to the boil.
Once it is boiling reduce to a medium heat and gently simmer for 45 minutes. You will need to keep stirring else the past will stick to the bottom of your pan which is a mistake I almost made! Turn the lamb chops a couple of times so they are evenly cooked through.
Voila! Serve with a nice tomato salad and some crusty bread and this Garlic dip