DINNERS FOR DIETERS!

Healthy eating is easy with these hearty midweek meals

- JESS MEYER

Lamb steaks with crispy potatoes
SERVES 4
A Sunday-worthy ‘roast’ that’s easy enough for midweek dinners.

PREP TIME: 10 MINS
COOK TIME: 30
MINS CALS: 458
FAT: 25G
SAT FAT: 7G
CARBS: 34G

YOU WILL NEED
1kg new potatoes, halved
300g Tenderstem broccoli
2tbsp olive oil
4 x 125g lean lamb steaks
For the dressing:
50ml olive oil Bunch leafy herbs – we used basil,
mint and parsley
Zest and juice 1 lemon
½tsp Dijon mustard

HOW TO DO IT

1 Add the potatoes to a large pan of boiling water and cook for 10-15 mins until tender. Add the broccoli 3 mins before the end, then drain.

2 Whizz the dressing ingredients in chunky sauce. Add a splash of water if it needs loosening.

3 Put 1 tbsp oil in a large frying pan 35 over a high heat. Season, then fry the lamb steaks for 3 mins on each side, depending on how you like them. Cover with foil and set aside to rest.

4 Add the potatoes to the frying pan, toss through the remaining oil and season. Sauté for 10-15 mins until crispy, moving around frequently.

5 Reduce the heat to medium, add the Slice the lamb and serve with the potatoes and broccoli. Drizzle the dressing on top.