- 0:15 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Ingredients
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1 onion, roughly chopped
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Skin of 1/4 preserved lemon (see notes), pith removed
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1 garlic clove
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2 teaspoons chermoula spice mix (see notes)
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2cm piece ginger, grated
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300ml Massel chicken style liquid stock
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2 tablespoons olive oil
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8 thick french-trimmed lamb cutlets
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2 tablespoons honey
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1/2 cup green olives
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1 tablespoon chopped coriander
Method
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Step 1Process onion, lemon, garlic, spice mix and ginger in a food processor with just enough of the stock to make a thick paste.
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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
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6g
Saturated Fat
-
2g
Fibre
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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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