Grilled lamb with wilted spinach and chickpeas
French trimmed lamb cutlet(s) or rack(s)
8 medium, fat trimmed
2 clove(s), crushed
6 individual, thinly sliced
ground all spice
1 bunch(es), trimmed, washed
chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (1 x 400g can)
low fat tzatziki
80 g, low fat
wholemeal pita bread
1 medium, cut into wedges
- Preheat a chargrill or barbecue over medium-high heat. Cook lamb for 3–4 minutes each side or until cooked to your liking.
- Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add shallots, garlic and allspice and cook, stirring, for 2 minutes. Add spinach and cook, stirring, for 2 minutes or until just wilted. Add chickpeas and juice and cook, stirring, for 1–2 minutes or until heated through.
- Divide spinach mixture among plates and top with lamb. Serve with tzatziki, pita bread and a lemon wedge.