- 0:10 Prep
- 0:45 Cook
- 4 Servings
- Capable cooks
Use herbs to give meals a healthy flavour punch. This delicious main has more taste, less waist!
Ingredients
- 1/2 cup finely chopped fresh mint leaves
- 2 garlic cloves, crushed
- 1 tablespoon honey
- 2 teaspoons wholegrain mustard
- 2 tablespoons olive oil
- 600g lean lamb leg steaks, cubed
- Olive oil cooking spray
Radish and snowpea sprout salad
- 1 tablespoon white wine vinegar
- 2 tablespoons olive oil
- 1 Salanova butter lettuce, trimmed
- 4 radishes, trimmed, thinly sliced
- 1 small Lebanese cucumber, halved, sliced
- 30g snowpea sprouts, trimmed
Equipment
- You’ll need 8 pre-soaked bamboo skewers.
Method
- Step 1Combine mint, garlic, honey, mustard and oil in a bowl. Thread lamb onto skewers. Place in a glass or ceramic dish. Spoon two-thirds of the mint mixture over lamb. Turn to coat. Cover. Refrigerate for 20 minutes.
- Step 2Meanwhile, make salad Place vinegar and oil in a screw-top jar. Secure lid. Shake to combine. Place lettuce, radish, cucumber and sprouts in a bowl. Add vinegar mixture. Toss gently to combine.
- Step 3Lightly spray a barbecue plate with oil. Heat over medium-high heat. Cook skewers for 4 to 5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Spoon over remaining mint mixture. Stand, covered, for 5 minutes to rest. Serve skewers with salad.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1733 kj
Energy
29g
Fat Total
7g
Saturated Fat
1g
Fibre
31g
Protein
105mg
Cholesterol
145.24mg
Sodium
7g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
Notes
Super saver: Use 600g budget beef rump steak instead of lamb and save around $5.40 in total.
- Author: Claire Brookman
- Image credit: Steve Brown
- Publication: Super Food Ideas
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