Greek lamb cutlets with chickpea and spinach salad
9
Points®
Total time: 2 hr 26 min • Prep: 20 min • Cook: 6 min • Serves: 4 • Difficulty: Easy
A great make-ahead meal. After marinating the lamb, it takes less than 15 minutes from grill to table.
Ingredients
Canned chickpeas, rinsed and drained
2 400g can
Garlic
1 clove(s), crushed
Dried oregano
1 tsp
Lemon juice
⅓ cup(s), (80ml)
Olive oil
1 tbs
Lamb Frenched cutlet or rack, raw
300 g, (12 cutlets)
Cherry tomatoes
250 g, halved
Celery
2 stick(s), finely chopped
Reduced fat feta cheese
70 g, crumbled
Black olives, drained
⅓ cup(s), (55g), sliced
Baby spinach
3 cup(s), (90g)
Instructions
1
Combine garlic, oregano, 2 tablespoons juice and half the oil in a shallow glass or ceramic dish. Add lamb and turn to coat. Cover and place in fridge for 2 hours.
2
Preheat a chargrill or barbecue over medium-high heat. Cook lamb for 2–3 minutes each side or until cooked to your liking. Cover lamb with foil and set aside to rest for 5 minutes.
3
Meanwhile, combine chickpeas, tomatoes, celery, feta, olives and spinach in a large bowl. Add remaining juice and oil. Toss gently to combine. Season with salt and pepper. Serve cutlets with chickpea and spinach salad and lemon wedges.
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