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Lentil Chowder in olive and caper
A island take on Lentil Chowder, built on olive and caper and finished the way we like it....
Greek · Soup
Stir-Fried Lamb with honey and walnut
A charcoal-grilled take on Lamb Broth, built on honey and walnut and finished the way we like it. Ready in about 25 min and easily enough for 2 people.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the honey and walnut elements, and pat the lamb dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the lamb. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the greek yoghurt and the rest of the honey and walnut flavours, letting them cook out for a minute until fragrant.
Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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