Photo of Lamb with green tahini by WW

Lamb with green tahini

11
10
7
SmartPoints® value per serving
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
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

½ cup(s), (85g)

Tahini

1 tbs

Low-fat natural yoghurt

cup(s), (60g)

Lemon juice

2 tbs

Fresh flat-leaf parsley

2 tbs, chopped

Trimmed lamb loin chop

450 g, (500g backstrap), fat trimmed

Olive oil

1 tbs

Ground coriander

2 tsp

Cherry tomato

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.

Notes

SERVING SUGGESTION: Mixed leaf salad.