PROVENCALE LAMB

 

PROVENCALE LAMB

 

Serves 4

Points per serving: 3½

 

1 tbsp olive oil

420g lean lamb leg steaks, trimmed and cut into cubes

1 large red onion, thinly sliced

1-2 garlic cloves, crushed

8 plum tomatoes, chopped

12 pitted black olives, sliced

salt & pepper

fresh basil, or oregano to garnish

 

Heat oil in large frying pan and add the lamb cubes.  Cook over high heat for 3-4 mins to seal and brown them.

Add the onion and garlic to the pan.  Cook, stirring frequently for a further 3-4 mins until the onion has softened.

Tip the tomatoes and olives into the pan.  Cook for 5 more mins.  Season and serve, garnished with basil or oregano sprigs.

 

Serve with rice or salad.