Ingredients
- 600g (about 8) lean lamb fillets
- Zest and juice of a 1/2 small lemon, plus extra wedges to serve
- 2 tablespoons roughly chopped oregano leaves
- 1 teaspoon honey
- 2 teaspoons olive oil
Cucumber & yoghurt salad
- 2 Lebanese cucumbers, coarsely grated, squeezed of excess moisture
- 1 garlic clove, crushed
- 1 bunch asparagus, cut into 4 cm lengthways
- 200g low-fat natural yoghurt
- 2 teaspoons lemon juice
- 1/2 teaspoon ground cumin
Method
- Step 1Combine the lamb, lemon rind and juice, oregano, honey, and olive oil in a bowl. Season to taste with salt and pepper.
- Step 2For the salad: blanch the asparagus in boiling water for 1 minute. Drain and refresh in cold water, then combine in a bowl with remaining ingredients. Season to taste with salt and pepper.
- Step 3Heat a lightly oiled chargrill pan over high heat until just smoking. Add the lamb fillets (in batches if necessary) and cook for 3 minutes each side for medium or until cooked to your liking. Remove from the pan, cover with foil and rest for 4 minutes.
- Step 4Slice the lamb thinly and serve with the salad and lemon wedges.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1205 kj
Energy
12g
Fat Total
4g
Saturated Fat
1g
Fibre
37g
Protein
104mg
Cholesterol
145.6mg
Sodium
7g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
- Author: Kate Tait
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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