- 2 courgette
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 garlic clove, chopped
- 10 cherry tomato, halved
- handful chopped parsley or corriander
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 lamb leg steaks
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
Chop the courgettes into large chunks, then boil or steam until tender, about 5 mins. Tip into a colander and lightly press out as much liquid as possible using a potato masher or fork, then chop the courgettes into smaller pieces.
Heat the oil in a pan, add the garlic and tomatoes, then fry briefly until the tomatoes are just softening. Stir in the courgettes and heat through, then add the chopped parsley or coriander and stir through. Keep warm.
Season the lamb steaks and grill for 3-4 mins each side. Serve with the tomato & courgette crush on the side.
Try a quick stir-fryLamb & ginger stir-fry: Rub lamb steaks with Chinese five spice powder, grill as before. Finely slice courgettes, halve tomatoes & finely shred a small knob of ginger. Heat oil in a wok, add courgettes, tomatoes & ginger and stir-fry for about 3 mins until the courgette starts to soften. Add the garlic, fry for 1 min, then splash in 2 tbsp soy sauce. Slice the lamb steaks and add to the pan just before serving, along with their juices. Scatter with coriander & serve with rice or noodles.