Cumin lamb cutlets with roasted chickpea salad and garlic yoghurt
13
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Exotic grilled lamb served with a satisfying salad of chickpeas, beans and tomatoes. A creamy yoghurt dressing is the perfect finish
Ingredients
Greek yoghurt, plain, low-fat, no added sugar
1 cup(s), (240g)
Garlic
1 clove(s), crushed
Lemon juice
2 tbs
Red capsicum
2 medium, quartered
Carrot(s)
4 medium, halved
Canned chickpeas, rinsed and drained
1 400g can
Garlic
8 clove(s), peeled, extra
Ground cumin
2 tsp
Olive oil
1 tbs, (lemon infused)
Green string beans
300 g, halved
Tomato(es)
280 g, baby roma, halved
Fresh lemon rind
1 tbs, grated
Fresh flat-leaf parsley
¼ cup(s)
Oil spray
1 x 3 second spray(s)
Ground coriander
2 tsp
Oil spray
1 x 3 second spray(s)
Lamb Frenched cutlet or rack, raw
12 medium, (cutlets)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Place yoghurt, garlic and half the lemon juice in a small bowl and mix until well combined. Set aside.
2
Place capsicums, carrots, chickpeas, garlic cloves, half the cumin and lemon olive oil in a large baking dish, tossing well to combine. Bake for 25 minutes, then add green beans and tomatoes and bake for a further 10 minutes or until vegetables are tender. Add rind, remaining juice and parsley. Season with salt and freshly ground black pepper, then toss to combine.
3
Meanwhile, combine coriander and remaining cumin in a small bowl. Rub spice mixture over lamb, then season with salt and freshly ground black pepper. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook lamb for 3–4 minutes each side for medium or until meat is cooked to your liking. Transfer to a plate, cover with foil and rest for 5 minutes. Serve lamb with roasted chickpea salad and garlic yoghurt.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.