Family picnics are more popular than ever. Whether you choose to head to the park, beach or just sit in your back garden, somehow food tastes better when the sun is shining.
Long gone are the soggy sandwiches and limp salads. We’re talking lamb, yes lamb, because it’s just perfect at this time of year.
Seasonal lamb is sweet and delicate and marries well with fresh summer ingredients. Try lamb leg steaks rubbed with chilli powder and ground cumin, quickly seared and cooked to your liking, then slice and stuff in a flour tortilla with fresh lettuce leaves, tomatoes and guacamole. Roll it up with foil and you have a portable and very tasty lunch.
And if you fancy a twist on popular Scotch eggs or sausage rolls, just swap the sausage meat for lamb mince instead.
Another picnic idea is to use leftover lamb from a roast dinner and combine with spinach, feta and crème fraiche in this light tart recipe from www.tastyeasylamb.co.uk
Whatever you choose, have fun cooking with lamb this summer.
LAMB, SPINACH AND FETA TART
SERVES 3 AS A MAIN COURSE OR 6 AS PART OF A PICNIC
350g cooked roast lamb, finely sliced
1tbsp olive oil
200g fresh spinach leaves, washed
2 cloves of garlic, crushed
Salt and pepper
1tsp dried thyme
3 eggs
250ml low-fat crème fraiche
100g Feta cheese, crumbled
1 pack ready-made short-crust pastry
2tbsp pine nuts
Preheat the oven to Gas Mark 6/180°C.
Heat the oil in a high-sided frying pan or wok. Add the spinach first then the garlic and cook on a medium heat until all of the water has evaporated, approximately 1-2 minutes.
Season, drain in a colander and press firmly with a spoon to remove as much water as possible. Sprinkle the lamb with the thyme.
Beat the eggs with the crème fraiche in a bowl. Add the spinach, lamb and half the Feta. Stir and adjust the seasoning if needed.
Line a large tart dish (approx. 27cm) with the pastry. Pour the filling in evenly, then sprinkle with the remainder of the Feta and pine nuts. Bake in the oven for 30 minutes.
Try this delicious tart cold at a picnic or as a change from sandwiches in the office. Or serve hot, with a salad as a main course.