Grilled lamb with wilted spinach and chickpeas
9
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
On busy days a well-stocked pantry can provide everything you need for a quick-fix meal such as these tasty lamb cutlets.
Ingredients
Lamb Frenched cutlet or rack, raw
8 medium
Olive oil
2 tsp
Garlic
2 clove(s), crushed
Green shallot(s)
6 individual, thinly sliced
Ground allspice
1 tsp
English spinach
1 bunch(es), trimmed, washed
Canned chickpeas, rinsed and drained
1 400g can
Lemon juice
1 tbs
Low fat tzatziki
80 g, low fat
Wholemeal pita bread
140 g
Lemon(s)
1 medium, cut into wedges
Instructions
1
Preheat a chargrill or barbecue over medium-high heat. Cook lamb for 3–4 minutes each side or until cooked to your liking.
2
Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add shallots, garlic and allspice and cook, stirring, for 2 minutes. Add spinach and cook, stirring, for 2 minutes or until just wilted. Add chickpeas and juice and cook, stirring, for 1–2 minutes or until heated through.
3
Divide spinach mixture among plates and top with lamb. Serve with tzatziki, pita bread and a lemon wedge.
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