This amazing recipe for speedy lamb naans is perfect for a ‘fake-away’- a meal that is still amazingly tasty but much healthier! This recipe has been adapted from ADHB’s simply beef and lamb recipes; it is brilliant for using our organic lamb mince (this product is sold as a part of our frozen lamb meat boxes).

Ingredients:

  • 375g organic lamb mince from Helen Browning’s
  • 3 teaspoons dried mixed herbs or dried oregano
  • 25g sun-dried tomatoes (drained and finely chopped)
  • 4 x plain mini naans
  • 50g baby spinach leaves
  • 50g grated mozzarella cheese
  • Olive oil (to drizzle)
  • Dash good balsamic vinegar (optional)

Method:

  1. Heat a large non-stick pan and dry-fry the mince with 2 teaspoons of the dried herbs or oregano and sun-dried tomatoes for 6-8 minutes until the mince is cooked. Season, if required.
  2. Preheat the grill.
  3. Place the naans on a baking sheet and scatter evenly with the spinach leaves. Spoon over the lamb mixture, top with the mozzarella cheese and the remaining dried herbs. Sprinkle with the olive oil.
  4. Cook under a moderate grill for 3-4 minutes or until the cheese has melted.
  5. Drizzle the naans with a little balsamic vinegar (optional) and serve immediately with a crunchy salad.

Enjoy!