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Photo of Grilled lamb with wilted spinach and chickpeas by WW

Grilled lamb with wilted spinach and chickpeas

6 - 8
PersonalPoints™ per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
On busy days a well-stocked pantry can provide everything you need for a quick-fix meal such as these tasty lamb cutlets.

Ingredients

French trimmed lamb cutlet(s) or rack(s)

8 medium, fat trimmed

Olive oil

2 tsp

Garlic

2 clove(s), crushed

Green shallot(s)

6 individual, thinly sliced

Ground all spice

1 tsp

English spinach

1 bunch(es), trimmed, washed

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)

Lemon juice

1 tbs

Low fat tzatziki

80 g, low fat

Wholemeal pita bread

140 g

Lemon(s)

1 medium, cut into wedges

Instructions

  1. Preheat a chargrill or barbecue over medium-high heat. Cook lamb for 3–4 minutes each side or until cooked to your liking.
  2. 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.
  3. Divide spinach mixture among plates and top with lamb. Serve with tzatziki, pita bread and a lemon wedge.

Notes

You can use 2 teaspoons of ground cumin or Moroccan seasoning instead of allspice.

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