Ingredients
- 1 onion, roughly chopped
- Skin of 1/4 preserved lemon (see notes), pith removed
- 1 garlic clove
- 2 teaspoons chermoula spice mix (see notes)
- 2cm piece ginger, grated
- 300ml Massel chicken style liquid stock
- 2 tablespoons olive oil
- 8 thick french-trimmed lamb cutlets
- 2 tablespoons honey
- 1/2 cup green olives
- 1 tablespoon chopped coriander
Method
- Step 1Process onion, lemon, garlic, spice mix and ginger in a food processor with just enough of the stock to make a thick paste.
- Step 2Heat oil in a large non-stick frypan over medium heat. Season lamb and sear for 2-3 minutes each side. Remove. Add paste and remaining stock to pan, bring to a boil, then simmer for 6-8 minutes to reduce. Return lamb to pan with honey and cook for 5 minutes. Add olives to warm. Mix in the coriander. Serve on couscous or rice.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1592 kj
Energy
25g
Fat Total
6g
Saturated Fat
2g
Fibre
24g
Protein
80mg
Cholesterol
714.93mg
Sodium
13g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
Notes
Preserved lemons are from gourmet and Middle Eastern shops. Chermoula spice mix is from supermarkets and delis.
- Author: Valli Little
- Image credit: Brett Stevens and Steven Brown
- Publication: Taste.com.au
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