Looking for an easy, healthy recipe you can mix up in next to know time? Rather than reaching for the frozen pizza this week, opt for this week’s Chef Series delicious spiced lamb recipe courtesy of Mindful Chef.
Founded by school friends Myles, Giles and Rob back in 2015 as one of the first meal kits on offer, Mindful Chef has since gone on to deliver over 23 million meals to 340,000 customers across the UK. Now proudly a B-Corp, the brand is on a simple mission: create delicious recipes that can be delivered straight to your door using local and seasonal produce.
Ahead of the release of Mindful Chef’s upcoming cookbook Healthy You, Happy Planet, co-authors Myles and Giles have shared this super simple spiced lamb recipe with a broad bean smash and lemon yoghurt. Perfect for meal-prepping for the week ahead, this is a healthy recipe that’s sure to satisfy.
Broad Bean Smash with Spiced Lamb & Lemon Yoghurt
- 1 lemon
- 100g almond yoghurt
- 2 garlic cloves, peeled 40g rocket
- 150g peas, fresh or frozen
- 1.5kg broad beans, in their pods, podded, or 300–400g podded and skinned (see Chef’s tip)
- 20g flaked almonds
- 1 tbsp rapeseed or vegetable oil
- 2 × 150g lamb leg steaks
- 2 tsp ground coriander
- 2 tsp cumin seeds
- pinch of chilli flakes, plus extra to garnish
- handful of dill, roughly chopped
- sea salt and black pepper
- Grate the zest of the lemon and add to a small bowl with the yoghurt. Mix, then set aside.
- Put the garlic cloves into a small food processor with the rocket, peas and two thirds of the broad beans. Cut the zested lemon in half and add the juice from one half to the processor, season with salt and pepper and blitz to a chunky purée.
- Heat a frying pan over a medium heat. Add the almonds and toast for 2–3 minutes, until golden, then remove from the pan.
- Return the frying pan to a medium–high heat with 1⁄2 tablespoon of oil. Season the lamb steaks with the ground coriander and a little salt and cook for 3–4 minutes on each side for medium, or 5–6 minutes for well done. The meat should be blushing pink when medium and have no pink when well done. Leave to rest while you cook the remaining beans.
- Return the now-empty frying pan with 1⁄2 tablespoon of oil on a medium–high heat. Add the cumin seeds and a pinch of chilli flakes, to taste, and toast for 1 minute, then add the remaining broad beans with a splash of water and warm through for 1 minute before removing from the heat. Season with half the dill, salt and a squeeze of lemon juice.
- Slice the lamb against the grain (see the Chef’s tip on page 127). Scoop the broad bean smash on to serving plates and scatter over the whole spiced beans. Top with the sliced lamb, lemon yoghurt, remaining dill and a few chilli flakes, if wished.
Mindful Chef: Healthy You, Happy Planet is out 08.06.2023 – pre-order your copy
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