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Easter Special – Grilled Lamb with Smashed Buttermilk Sweet Potato Salad

The Healthy EmployeeFamily health Easter Special – Grilled Lamb with Smashed Buttermilk Sweet Potato Salad
easter meal

Easter Special – Grilled Lamb with Smashed Buttermilk Sweet Potato Salad

Tip: If time allows, prepare the lamb a day ahead of eating to allow it to marinate in the fridge overnight. 

Being able to have a delicious meal to enjoy with friends and family on special occasions is what life is all about. This recipe is a little heavier on the preparation and time than we usually aim for, but we can promise you that it’s worth it!

Serves 5

 

Ingredients

Lamb

  • Boneless lamb leg, approximately 600g, cut into bitesized chunks
  • 1 tbsp olive oil
  • ½ tsp ground coriander
  • ½ tsp dried oregano
  • Salt
  • Pepper
  • 1 ½ lemons
  • 1 cloves garlic, finely diced
  • Small handful flat leaf parsley, chopped

Potato salad

  • 750g sweet potatoes, cut into 10cm chunks
  • Salt and pepper
  • 2 tbsp olive oil, divided
  • 30g buttermilk
  • 1 tbsp Greek yoghurt
  • ½ tsp honey
  • Small handful fresh thyme leaves
  • 1 spring onions, sliced
  • 1 red pepper, chopped
  • Large handful fresh flat-leaf parsley, chopped

To serve

  • Large green salad

 

Method

  1. In a large bowl, combine the lamb with the oil, coriander, oregano and ¼ tsp of both salt and pepper. Add the zest of 1 lemon along with the garlic and parsley to the lamb and combine before putting in the fridge for a minimum of an hour, but overnight preferably
  2. Place potatoes in a large pot and cover with cold seasoned water. Bring to a boil, reduce heat, and simmer until tender before draining
  3. Place an oven rack on the top rung of your oven and preheat to 230C/210C fan
  4. Rub 2 tablespoons oil on 2 large baking sheets, dividing evenly
  5. Divide potatoes between baking sheets. Gently press potatoes, with the bottom of a glass, until crushed but still intact. Brush potatoes with remaining tablespoon of oil, dividing evenly. Season with salt and pepper.
  6. Roast, one pan at a time, turning potatoes once, until golden brown and crisp, 22 to 25 minutes.
  7. Place the sliced red pepper onto one of the baking trays for the remaining 15 minutes of cooking
  8. Pop a grill pan over a medium-high heat before threading the lamb onto skewers
  9. Once threaded, grill the kebabs until cooked to desired doneness. Turn them occasionally, this should take 7 minutes for medium-rare.
  10. Cut the lemon in half before grilling, cut side down, until charred for a couple of minutes before squeezing over the kebabs before serving
  11. Meanwhile, whisk together buttermilk, yoghurt, honey, and thyme in a bowl. Season with salt and pepper. Add warm potatoes and roasted pepper and toss to coat
  12. Fold in spring onions and parsley and serve immediately with the lamb skewers and green salad

 

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