Lamb with green tahini
12
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
The sharp lemon and parsley flavoured tahini works to enhance the flavour of the hearty lamb in this dish, which has the credentials to become a classic
Ingredients
Brown rice, dry
½ cup(s), (85g)
Tahini
1 tbs
Plain or natural yoghurt, low-fat, no added sugar
⅓ cup(s), (60g)
Lemon juice
2 tbs
Fresh flat-leaf parsley
2 tbs, chopped
Lamb loin chop, raw
450 g, (500g backstrap), fat trimmed
Olive oil
1 tbs
Ground coriander
2 tsp
Cherry tomatoes
250 g
Lentils, canned, rinsed, drained
240 g, (1 x 400g can)
Artichoke hearts, canned, rinsed, drained
240 g, (1 x 400g can)
English spinach
1 bunch(es), chopped
Instructions
1
Cook rice, following packet instructions, or until just tender. Drain and cover to keep warm.
2
Meanwhile, combine tahini with 2 tablespoons boiling water in a medium bowl. Add yoghurt, juice and parsley and stir to combine. Set green tahini aside.
3
Rub lamb with 1 teaspoon oil and sprinkle with coriander. Heat a medium non-stick frying pan over medium-high heat. Cook lamb for 3–4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover lamb with foil and rest for 5 minutes before slicing thickly.
4
Heat remaining oil in same frying pan over medium heat. Cook tomatoes, stirring, for 1–2 minutes or until softened.
5
Combine lentils and artichokes in a microwave-safe bowl and microwave on Medium (50%) for 1 minute or until warm. Boil, steam or microwave spinach for 1–2 minutes or until tender. Drain and place in a large bowl with rice, lentils and artichokes. Toss to combine.
6
Top lamb with tomatoes and serve with warm rice salad and green tahini.
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