Garlic lemon lamb with chickpeas
Fresh flat-leaf parsley
⅓ cup(s), coarsely chopped
2 clove(s), crushed
Lamb backstrap, raw
480 g, (Buy 600g), fat trimmed
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Salt reduced chicken stock
¾ cup(s), (185ml)
Reduced fat oil spread
- Combine parsley, garlic, juice and lamb on a large plate. Coat lamb in garlic mixture.
- Heat oil in a large frying pan over medium-high heat. Cook lamb for 3-4 minutes each side or to your liking. Remove lamb from pan, cover and set aside. Add any remaining marinade to pan with chickpeas and stock. Simmer for 5 minutes or until slightly reduced.
- Remove from heat, add spread, swirl pan until dissolved and season. Slice lamb and add any pan juices to chickpeas. Serve lamb with chickpeas.