Try stuffing lamb steaks with this combination of fresh herbs, fragrant spices, spinach and breadcrumbs.
2 lamb leg steaks, bones removed, fat trimmed
salt and freshly ground black pepper
1 large onion, finely chopped
1 garlic clove, finely chopped
110g/4oz ready-to-eat dried apricots
1 free-range egg
1 large bunch fresh coriander
1 large bunch fresh flatleaf parsley, stalks trimmed
1 lime, juice only
ground nutmeg, to taste
50g/2oz fresh soft breadcrumbs
250g/9oz fresh young spinach leaves
1 green eating apple, such as Granny Smith, peeled, core removed, chopped
1 large tomato, chopped
light vegetable oil, for frying
600ml/1 pint flat cider
1 large glass lamb stock
1 large bunch fresh mint leaves, roughly chopped
Preheat the oven to 220C/425F/Gas 7.
For the lamb, place the lamb leg steaks onto a wooden board and cover with cling film. Flatten with a meat hammer or rolling pin to tenderise. Season the meat on both sides with salt and freshly ground black pepper and set aside to rest.
For the stuffing, heat the butter in a frying pan over a medium heat. Add the onion and garlic and fry for 3-4 minutes, until softened. Remove from the heat and allow to cool slightly, then transfer the mixture to the bowl of a food processor.
Add the apricots, egg, coriander, parsley, lime juice, nutmeg, breadcrumbs, spinach leaves, apple and tomato to the food processor and blend to a firm green paste.
Spread the green paste onto each flattened lamb steak and roll up, securing each end with a cocktail stick. Slice each roll of stuffed lamb into two smaller rolls.
Heat a couple of tablespoons of the oil in a frying pan over a medium heat. Add the stuffed lamb rolls, in batches if necessary, and fry until browned on all sides.
Add the cider and bring to the boil, then continue to boil until the volume of liquid has reduced by two-thirds.
Add the stock and mint and return the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 10 minutes, or until the liquid has thickened to a gravy.
Meanwhile, for the vegetable parcels, heat the butter in a frying pan over a medium heat. Add the cauliflower and broccoli and fry for 2-3 minutes, or until softened and golden-brown. Season, to taste, with salt and freshly ground black pepper.
Place the grated cheese into a bowl, add the mustard seeds, then add the cooked vegetables and gently fold together.
Lightly brush one sheet of filo pastry with melted butter and scoop a spoonful of the mixture onto the pastry. Fold into a square parcel shape, brush the top with more melted butter and place onto a baking tray. Repeat with the remaining sheets of filo pastry and cheese mixture. Cook the parcels in the oven for 8-10 minutes, or until the pastry is crisp and golden-brown.
For the salad, preheat the grill to its highest setting. Wrap each date in a piece of bacon. Arrange them on a baking tray and grill on both sides until the bacon is cooked through and golden-brown. Set aside to allow to cool.
Reduce the heat of the grill and toast the pine nuts for a few seconds, until golden-brown. Set aside to cool.
Place the melon, watercress and spinach leaves into a large serving bowl. Season, to taste, with salt and freshly ground black pepper, then drizzle over the oil and vinegar and mix well. Cut the bacon-covered dates in half and add them to the salad, then sprinkle over the pine nuts.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.