Garlic lemon lamb with chickpeas
1
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Lamb backstrap marinated with fresh parsley, garlic and lemon is a simple 20 minute meal that is packed with flavour.
Ingredients
Fresh flat-leaf parsley
⅓ cup(s), coarsely chopped
Garlic
2 clove(s), crushed
Lemon juice
1 tbs
Lamb backstrap, raw
480 g, (Buy 600g), fat trimmed
Olive oil
2 tsp
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Salt reduced chicken stock
¾ cup(s), (185ml)
Reduced fat oil spread
2 tsp
Instructions
1
Combine parsley, garlic, juice and lamb on a large plate. Coat lamb in garlic mixture.
2
Heat oil in a large frying pan over medium-high heat. Cook lamb for 3-4 minutes each side or to your liking. Remove lamb from pan, cover and set aside. Add any remaining marinade to pan with chickpeas and stock. Simmer for 5 minutes or until slightly reduced.
3
Remove from heat, add spread, swirl pan until dissolved and season. Slice lamb and add any pan juices to chickpeas. Serve lamb with chickpeas.
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