Lamb can be less fattening than you think. This simple marinaded, quick cooked lamb neck fillet served on a minty warm orzo salad that has lovely spring flavours in lovely. Whilst orzo is a pasta/carb, serving a small amount with lots of vegetables works well calorie wise. Recipe serves two people.
- 2 x 150g lamb neck pieces
- Lemon, zested and juiced
- 1 tsp honey
- 2 tbsp fresh chopped mint
- 1 tsp olive oil
- 100g orzo
- 1 small courgette, finely diced
- 100g frozen peas,
- 50g mixed leaves
What to do
- Marinate the lamb in half the lemon juice and zest, honey and half the mint along with some salt and pepper for half an hour while the lamb comes up to room temperature.
- Cook the orzo in a pan of boiling salted water and in the last couple of minutes add the peas.
- Drain and put in a bowl stirring in the courgette and rest of the lemon juice and zest and mint. Check seasoning.
- While the orzo mixture absorbs the flavours, heat a frying pan with the olive oil in and cook the lamb for 5 to 10 minutes depending on how well you like it cooked.
- While the meat rests for a few minutes add the leaves to the orzo.
- Slice the meat and serve on the warm orzo drizzling any meat juices over to finish.