Pan-Fried Lamb with Mediterranean Veg

377 CALS, SERVES 2

½ tsp ground cumin

½ tsp ground coriander

½ tsp hot smoked paprika

2 lean boneless lamb legs steaks each around

100g 100g full-fat Greek yogurt

½ small garlic clove, ccrushed

2 tbsp finely chopped fresh mint leaves

2 tbsp extra virgin olive oil 1 medium red onion, poeeled and cut into 12 wedges

1 red or yellow pepper, deseeded and cut into roughly 3cm chunks

1 medium courgette, halved lengthways and cut into roughly 1.5cm slices 1 Mix the cumin, coriander, paprika, a pinch of sea salt and ground black pepper on a plate. Coat the lamb steaks on both sides with the spice mix. Mix the yoghurt, garlic and mint together and add just enough cold water to make a drizzly sauce. 2 Heat 1tbsp of the oil in a large non-stick frying pan and fry the onion, pepper and courgette for 4 minutes, stirring regularly. 3 Push the vegetables to one side of the pan, add the remaining oil and fry the steaks over a medium heat for 3-4 minutes on each side, or until done to taste. (Turn the vegetables occasionally while the lamb is cooking.) 4 Leave to stand for 5 minutes, then divide between two plates and drizzle with the yoghurt sauce. MORE SUBSTANTIAL: Take the steaks out of the pan once cooked and add 400g of drained and rinsed chickpeas to the vegetables. Stir fry for a couple of minutes until hot.