CookEat Recipe
Simmered Lamb and Courgette with Dill
Gently simmered lamb is combined with tender courgette, lentils and cumin. Fold with natural yogurt and dill and serve with crisp baked filo.
Method
Steps
Step 1
Heat the oven to 180°C. Use raw boneless lamb leg or loin cut into 2 cm pieces. Heat 1 tablespoon olive oil in a 20 cm saucepan over medium-high heat and sear the lamb in batches for 3–4 minutes, turning, until lightly coloured. Return all the lamb to the pan, add the 750 ml water and bring to a gentle simmer. Cook for about 8–12 minutes until a clean thermometer reads 71°C in the thickest pieces. Drain, reserving 30 ml cooking liquid.
Step 2
Wash and dice the courgette into 1 cm pieces. Cook with 1 tablespoon olive oil and cumin over medium heat for 6–8 minutes until tender. Use canned lentils weighed drained and rinsed; fold in with the cooked lamb to warm for 2 minutes.
Step 3
Heat the oven to 180°C. Brush thawed filo with the remaining tablespoon oil, stack in three layers and cut into rectangles. Bake on lined trays for 8–12 minutes until golden and crisp throughout; use a longer packet cooking time if specified.
Step 4
Wash and chop the dill. Fold the yogurt and dill through the warm lamb mixture off the heat, loosening with up to the reserved 30 ml cooking liquid only if needed. Divide among six plates and serve with baked filo crisps.
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