Lamb with tahini sauce
2
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Serve this cumin-crusted lamb and roasted cauliflower and chickpea with a tahini sauce for an exotic taste of the Middle East
Ingredients
Oil spray
2 x 3 second spray(s)
Cauliflower
700 g, (1/2 medium), cut into florets
Red onion
1 medium, sliced into wedges
Tahini
2 tbs
Lemon juice
¼ cup(s), (60ml)
Ground cumin
1 tsp
Garlic
1 clove(s), crushed
Ground coriander
1 tsp
Ground cumin
½ tsp
Dried chilli flakes
¼ tsp
Lamb leg steak, raw
560 g, (buy 600g), fat trimmed
Canned chickpeas, rinsed and drained
240 g, (400g can)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper, then place cauliflower and onion on top. Lightly spray with oil and bake for 35–40 minutes or until golden. Add chickpeas for the last 5 minutes of cooking to warm through, stirring in parsley just before serving.
2
Meanwhile, combine tahini, juice, ground cumin, garlic and 1/3 cup (80ml) warm water in a medium bowl. Season with salt and freshly ground black pepper, then set aside.
3
Combine ground coriander, cumin seeds and chilli in a small bowl, then rub mixture all over lamb. Lightly spray a large non-stick frying pan with oil and place over medium-high heat. Add lamb and cook for 3–4 minutes each side for medium, or until meat is cooked to your liking. Cover meat with foil and rest for 5 minutes before thinly slicing. Serve lamb with roasted cauliflower and chickpeas, drizzled with tahini sauce.
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