Wednesday, 23 June 2010

Lamb Provencal

A lovely fresh tomato and courgette sauce that works well with lamb but would also go with chicken or beef if you prefer! Ingredients here are for one portion but it's easy to increase quantities to make more servings. Allow a bit more preparation time if making more than one portion though.

Makes: 1 portion
Takes: 10 minutes plus 20 minutes cooking time


2 fresh tomatoes
1 clove of garlic
2 spring onions or 1/2 a small leek
1 courgette
3 tbsp dry white wine
a few basil leaves
4 1/2 oz/125g lean lamb steak
salt and freshly ground black pepper

  1. Use a sharp knife to score small crosses in the base of the tomatoes. Place in a bowl and pour boiling water over. Remove after 30 seconds and slip off the skins, then quarter, remove the cores, and chop the flesh.
  2. Crush the garlic and chop the spring onions or leek and the courgette. Place all these in a pan with the tomatoes and add the wine and seasoning. Cook until it starts sizzling then reduce the heat, cover and simmer gently until the vegetables have softened.
  3. Season the lamb and grill or griddle for about 5 minutes each side until cooked to your taste. Tear the basil into pieces and stir into the sauce then serve the lamb with the sauce spooned over.
Good with a few chips or a jacket potato. It does make plenty of sauce so you may not need a vegetable to go with it, but green beans go well.