May 2019

These tender cuts come from the eye of the lamb leg. They are then marinated overnight and grilled. Your guests will never guess how easy they are to prepare!

PREPARATION TIME: 10 minutes      

COOKING TIME: 8-10 minutes

6 x 200g (7 oz) lamb steaks

45ml (3 T) Italian parsley

500ml (2 cups) herb salad dressing

coarse salt and black pepper

Place the lamb steaks in a sealable bag.

Chop the parsley, add it to the salad dressing and then add salt and pepper to taste. Pour the mixture over the steaks in the bag, massaging the marinade into the meat. Leave overnight. Preheat a grill until smoking. Sear the steaks on each side for approximately 4 minutes, until charred. They should be pink and underdone inside.

Remove from the grill, place on a platter and serve with hummus, pita and a chopped salad on the side.

Serves 6

4 tbs avocado oil or butter

1 onion, coarsely chopped

1 tsp minced garlic

2 carrots, diced

250g sliced mushrooms, quartered

3 tbs flour

1 cup chicken stock (2 tbs chicken stock powder)

1 pre-cooked chicken, deboned and skinned

2 tbs chopped Italian parsley

salt and pepper

1 ½ cups chicken stock (1 tbs chicken stock powder)

½ – ¾ cup cream, almond milk or non-dairy cream

1 x 400g roll puff pastry

1 egg lightly beaten to brush

Heat a heavy-bottom pot.

Add the oil and fry the onions, garlic and carrots until softened and golden.

Add the mushrooms and cook for a few minutes.

When they are softened but still have liquid, add the flour and then the chicken stock.

Add the chicken pieces and bring to a boil.

Stir in the parsley.

Simmer on low heat for a few minutes until the sauce thickens.

Season to taste with salt and pepper.

Add the cream, almond milk or non-dairy cream.

Preheat oven to 190°C.

Place the chicken filling in a pre-sprayed dish and leave to cool for ½ an hour.

Roll out the pastry and place on top, pinching in the sides.

Make a hole in the middle for the steam to escape.

Brush pastry with beaten egg.

Bake for about 30 minutes or until golden.

Serves 4-6