Speedy Lamb Naans (2)

Try these mini pizza styled naans with lamb leg strips, sun-dried tomatoes, baby spinach leaves, mixed herbs and grated mozzarella cheese then finished with a drizzle of good balsamic vinegar.  A great mid-week meal option that the children will love.

Prep Time: 15 mins

Cook Time: 10 minutes

Serves: 4 people

Ingredients

  • 350g lamb stir-fry strips or leg steaks, cut into thin strips
  • 25g sun-dried tomatoes, drained and finely chopped
  • 50g baby spinach leaves
  • 4 x plain mini naans
  • 50g grated mozzarella cheese
  • From the Store Cupboard:
  • 1 tablespoon dried mixed herbs or dried oregano
  • Rapeseed oil, to drizzle
  • Dash good balsamic vinegar, optional

Method

  1. Heat a large non-stick pan and dry-fry the lamb strips 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 oil.
  4. Cook under the 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.