Ingredients
- 2 garlic cloves, crushed
- 2 teaspoons sweet paprika
- 2 tablespoons sumac*
- 2 teaspoons dried oregano
- 3 tablespoons (1/4 cup) olive oil
- 12 French-trimmed lamb cutlets
- 4 carrots, peeled, thinly sliced
- 2 teaspoons cumin
- 1/4 cup chopped flat-leaf parsley
- 2 teaspoons harissa* (optional)
- 1 tablespoon red wine vinegar
- 95g kalamata olives
- 6 radishes, thinly sliced
- Tamar Valley Greek Style Yoghurt, to serve
Method
- Step 1Combine garlic, paprika, sumac, oregano, 1 tablespoon oil and 2 tablespoons water. Rub mixture over cutlets and set aside.
- Step 2Boil carrots for 2 minutes. Combine cumin, parsley, harissa, remaining oil, vinegar and 2 tablespoons water. Drain carrots and toss with dressing, olives and radishes. Grill or barbecue lamb over high heat for 2 minutes each side until just cooked through. Serve with salad and a dollop of yoghurt.
- Low carb
- Low sugar
- Lower gi
Nutrition
2083 kj
Energy
35g
Fat Total
9g
Saturated Fat
6g
Fibre
36g
Protein
121mg
Cholesterol
561.37mg
Sodium
4g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
Notes
* Sumac and harissa are from Middle Eastern and gourmet food stores.
Related Video
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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