Broad bean smash with lamb shawarma
Published: July 4, 2018 at 5:07 PM
Save recipe
Serves 4
Easy
Total time: 3 hrs
+ marinating
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Make our succulent lamb with vibrant, new-season broad beans and a dreamy, creamy feta sauce to feed the family this weekend
Gluten free
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Make this broad bean smash with lamb, then check out our mashed potatoes and champ.
Want to see this content?
This page contains content provided by YouTube. We ask for your permission before anything is loaded, as YouTube may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow YouTube and its required purposes.
Accept and continue
Ingredients
Nutrition
-
600g lamb neck fillets
-
warmed flatbreads
to serve (optional)
MARINADE
-
1 tsp cumin seeds
-
1 tsp coriander seeds
-
1 tsp fennel seeds
-
2 cardamom pods
-
a small bunch coriander
finely chopped
-
1 tsp smoked paprika
-
1 tsp ground cinnamon
-
1 tsp mild chilli powder
-
2 cloves garlic
crushed
-
1 lemon
zested and juiced
-
2 tbsp olive oil
FETA CREAM
-
100g feta
crumbled
-
100ml natural yogurt
-
a small handful dill
chopped
BROAD BEAN SMASH
-
2 tbsp olive oil
-
1 clove garlic
crushed
-
300g broad beans
double podded (start with 500g of podded)
-
a handful mint
chopped, plus a few leaves to serve
-
a handful dill
chopped, plus a few leaves to serve
Nutrition: per serving
- kcal594
- fat44.5g
- saturates18.1g
- carbs7g
- sugars3.2g
- fibre7.2g
- protein37.7g
- salt1g
Ad
Method
-
step 1
To make the marinade, heat a small frying pan and toast the cumin seeds, coriander seeds, fennel seeds and cardamom pods for a few minutes until fragrant. Cool, then grind to a powder in a spice grinder or using a pestle and mortar. Mix in a bowl with the other marinade ingredients and season. Put the lamb neck fillets in a baking dish, pour over the marinade and leave in the fridge for at least 4 hours (or overnight, if you like).
-
step 2
To make the feta cream put the feta, yogurt and dill in a small food processor. Whizz until smooth, then tip into a bowl.
-
step 3
Take the lamb out of the fridge about an hour before you want to cook it. Heat the oven to 160C/fan 140C/gas 3. Cover the baking dish with a double layer of foil and cook for 2½-2¾ hours or until the lamb is crusted and golden. Take out and rest while you make the broad bean smash.
-
step 4
To make the smash, heat the olive oil in a pan. Cook the garlic for 3-4 minutes or until fragrant, then tip in the broad beans. Stir until well coated, then season. Use a masher to roughly crush most, but not all, of the beans. Season and stir in the chopped mint and dill.
-
step 5
Divide the smash between plates. Pull the lamb neck into chunks and toss in any cooking juices, then pile on top of the beans. Sprinkle with more dill and mint leaves, then serve with the feta cream and warm flatbreads, if you like.
Try more of our best lamb recipes here...
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue