Mediterranean vegetables with lamb

Mediterranean vegetables with lamb

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(47 ratings)

Prep: 15 mins Cook: 30 mins


Serves 4
A one-pot packed with veg and tender lamb that will keep the whole family satisfied

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal192
  • fat9g
  • saturates3g
  • carbs11g
  • sugars10g
  • fibre4g
  • protein17g
  • salt0.25g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g lean lamb fillet, trimmed of any fat and thinly sliced



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 140g shallot, halved



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 large courgettes, cut into chunks



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 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. Cook the lamb and shallots over a high heat for 2-3 mins until golden. Add the courgettes and stir-fry for 3-4 mins until beginning to soften.

  2. Add the spices and toss well, then add the peppers and garlic. Reduce the heat and cook over a moderate heat for 4-5 mins until they start to soften.

  3. Pour in the stock and stir to coat. Add the tomatoes, season, then cover with a lid and simmer for 15 mins, stirring occasionally until the veg are tender. Stir through the coriander to serve.

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Comments, questions and tips

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9th Nov, 2013
Needs more spices because it was fairly bland. Partly my own fault for not using better quality lamb
26th Oct, 2013
Lovely, I didn't have cherry tomatoes so used ordinary tomatoes cut into large chunks.
10th Sep, 2013
Me and my family really love this dish. It's easy to make and always tastes fantastic. Would definitely recommend if you're looking for a nice mid week dinner alternative.
30th Aug, 2013
Just made this for the first time. Used a leek in place of green pepper. I had a packet of micro wave puy lentils flavoured with porcini mushrooms. I added these and increased the stock slightly, serving it with new potatoes. It became an instant favourite and I will cook it again. My daughter copied me using puy lentils but not being a lover of lamb used chicken. Again first class results. This meal lends itself to being served with a variety of foods such as rice, pappardelle potatoes couscous etc.
6th Jun, 2013
Delicious! I swapped the lamb fillets for Quorn lamb style strips to make it vegetarian, and it was lovely. Also, it was very healthy and filling which made it even better!
5th Jun, 2013
Lacked flavour, could have used some red wine, and salt to taste. We had it with ciabatta.
25th Jan, 2013
I added 250 ml of stock and a tin of chopped tomatoes, I used dried oregano instead of fresh Corriander and I cooked it for 2 hours... It was the most tender lamb I've ever eaten it was lovely :)
22nd Oct, 2012
Really tasty + really easy. Used neck fillet and cooked it for a bit longer = perfect. Plenty of black pepper in the seasoning and the spices give it a gentle warmth. Will be cooking again.
24th Sep, 2012
Used tinned tomatoes and only had green peppers but otherwise stuck to the recipe and it was lovely.
4th Jul, 2012
I made this last night following the recipe to the letter, it got very good reviews with the family- my daughter said it was the best lamb she had ever tasted!! lovely with taziki and nan!


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