Easy lamb grill
Easy lamb grill: Switch the chicken for 4 lamb leg steaks. Heat oven to 220C/fan 200C/gas 7. Heat the oil in an ovenproof frying pan, then fry the lamb on each side until just browned. Mix the feta
with a good handful chopped olives, a handful chopped flat-leaf parsley and plenty of seasoning, then press on top of the steaks in an even layer. Roast for 5 mins until the topping is turning golden and lamb is pink in the middle.
Choose the breast
Choose chicken breasts with plenty of unbroken skin to
contain the stuffing. If necessary, you
can secure the filling with a couple
of cocktail sticks.
Loosen the skin from the chicken. Drain
the spinach in a sieve and press out as much
water as possible. Mix with the feta and a
little black pepper, then stuff between the
flesh and skin of the chicken, smoothing
the skin back over the stuffing. Season the
chicken all over with a little salt and pepper.
Heat the oil in a frying pan with a lid. Add
the chicken, skin-side down, and fry until the
skin is browned. Turn it over and cook on
the other side, then add the pine nuts and
fry until lightly toasted. Add 6 tbsp water,
then cover for 15-20 mins until the chicken
is cooked through.