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Photo of Lamb with pea hommus by WW

Lamb with pea hommus

6
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
Express your inner chef with a restaurant-quality meal that will earn rave reviews but is so easy to do.

Ingredients

Carrot(s)

4 medium, coarsely chopped

Oil spray

1 x 3 second spray(s)

Lamb fillet (tenderloin), raw

500 g, (backstrap)

Lemon pepper seasoning

1 tsp

Frozen green peas

200 g

Tahini

1 tbs, hulled

Lemon juice

2 tbs

Garlic

1 clove(s), crushed

Watercress

50 g, sprigs picked, washed

Instructions

  1. Cook carrot in a large saucepan of boiling water for 10 minutes or until tender. Drain. Transfer to a food processor and process until pureed. Season with salt and freshly ground black pepper. Cover to keep warm.
  2. Meanwhile, heat an oil-sprayed chargrill or barbecue over medium-high heat. Spray lamb lightly with oil and sprinkle with seasoning. Chargrill lamb for 3-4 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest lamb for 10 minutes before slicing thickly.
  3. Cook peas in a medium saucepan of boiling water for 5 minutes or until just tender. Transfer to a food processor. Add tahini, juice and garlic and process until smooth. Season with salt and freshly ground black pepper.
  4. Spoon carrot onto serving plates. Top with watercress, lamb and pea hommus. Serve.

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