Recipe: Moroccan Lamb and Vegetables with Houmous and Mint Dip from LoveDips.co.uk

New website LoveDips.co.uk, helps people lose a dress size with a unique plan of replacing snacks with low-fat dips.

Nutritionist Juliette Kellow, who devised the eating plan, says: “Fresh dips can be a great choice for helping us to lose weight when they’re included as part of a balanced, healthy diet that’s lower in calories. For example, serving lower-fat dips like fresh salsa with vegetable crudités makes a healthy snack that helps you on your way to five-a-day. Using dips like guacamole or sour cream and chive dip in sandwiches instead of butter or mayo can reduce the fat content of your lunch.”

We love this delicious Moroccan Lamb and Mint Dip recipe from the website:

Moroccan Lamb and Vegetables with Houmous and Mint Dip
Serves 4
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Costs: £1.74 per person
Per serving: 500 kcal, 25.2g fat, 7.9g saturates, 9.1g sugars, 1.5g salt

Ingredients
2 lamb neck fillets, weighing about 200g each
2tbsp harissa sauce
1 red pepper, deseeded and cut into chunks
1 large courgette, sliced diagonal
1 aubergine, trimmed and sliced
1tbsp olive oil
Salt and freshly ground black pepper
4 pitta bread to serve, warmed

For the dip:
6tbsp houmous
6tbsp fat-free Greek yogurt
2tbsp fresh mint, chopped

1.      Place the lamb in a non-metallic dish, add the harissa sauce and turn to coat the lamb. If you have time, cover the lamb and leave to marinate in the fridge for a couple of hours.

2.      Preheat the oven to 200C/gas mark 6. Preheat a griddle pan. Add the lamb and cook over a medium heat for 15 minutes, turning occasionally, until it is charred all over. Transfer the meat to a roasting tray and bake for 10-15 minutes, depending how pink you like your lamb.

3.      Whilst the lamb is cooking, place all the vegetables in a bowl. Add the oil and seasoning and toss to mix. Place the vegetables in the griddle pan in batches and cook for 6-8 minutes, turning until they are charred and tender. Transfer to a plate and keep warm.

4.      To make the dip, mix the houmous, yogurt and mint together and season to taste.

5.      Slice the lamb and arrange on a platter with the vegetables and dip. Serve with the pita.

For more information, visit: www.lovedips.co.uk