Lamb with pea hommus
1
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Express your inner chef with a restaurant-quality meal that will earn rave reviews but is so easy to do.
Ingredients
Carrot(s)
4 medium, coarsely chopped
Oil spray
1 x 3 second spray(s)
Lamb fillet (tenderloin), raw
500 g, (backstrap)
Lemon pepper seasoning
1 tsp
Frozen green peas
200 g
Tahini
1 tbs, hulled
Lemon juice
2 tbs
Garlic
1 clove(s), crushed
Watercress
50 g, sprigs picked, washed
Instructions
1
Cook carrot in a large saucepan of boiling water for 10 minutes or until tender. Drain. Transfer to a food processor and process until pureed. Season with salt and freshly ground black pepper. Cover to keep warm.
2
Meanwhile, heat an oil-sprayed chargrill or barbecue over medium-high heat. Spray lamb lightly with oil and sprinkle with seasoning. Chargrill lamb for 3-4 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest lamb for 10 minutes before slicing thickly.
3
Cook peas in a medium saucepan of boiling water for 5 minutes or until just tender. Transfer to a food processor. Add tahini, juice and garlic and process until smooth. Season with salt and freshly ground black pepper.
4
Spoon carrot onto serving plates. Top with watercress, lamb and pea hommus. Serve.
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