Greek lamb cutlets with chickpea and spinach salad
Chickpeas, canned, rinsed, drained
2 can(s), 400g size can, (400g)
1 clove(s), crushed
⅓ cup(s), (80ml)
French trimmed lamb cutlet(s) or rack(s)
300 g, (12 lean cutlets) fat trimmed
250 g, halved
2 individual, finely chopped
Reduced fat feta cheese
70 g, crumbled
Black olives, drained
⅓ cup(s), (55g), sliced
Baby spinach leaves
3 cup(s), (90g)
- Combine garlic, oregano, 2 tablespoons juice and half the oil in a shallow glass or ceramic dish. Add lamb and turn to coat. Cover and place in fridge for 2 hours.
- Preheat a chargrill or barbecue over medium-high heat. Cook lamb for 2–3 minutes each side or until cooked to your liking. Cover lamb with foil and set aside to rest for 5 minutes.
- Meanwhile, combine chickpeas, tomatoes, celery, feta, olives and spinach in a large bowl. Add remaining juice and oil. Toss gently to combine. Season with salt and pepper. Serve cutlets with chickpea and spinach salad and lemon wedges.