- 0:30 Prep
- 0:10 Cook
- 4 Servings
- Easy
We all need some more ‘me’ time, so let’s get dinner on the table in a flash — then relax!
Ingredients
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1/4 cup olive oil
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 garlic clove, crushed
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4 (125g each) extra-trim lamb leg steaks
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100g baby spinach
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1/4 cup almond kernels, chopped
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1/2 small red onion, halved, thinly sliced
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Hommus, to serve
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Wholemeal pita bread, chargrilled, to serve
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Lemon wedges, to serve
Method
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Step 1Combine 2 tablespoons oil, cumin, coriander and garlic in a shallow glass or ceramic dish. Season with salt and pepper. Add lamb. Turn to coat. Set aside for 10 minutes, if time permits.
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Step 2Heat a large, non-stick frying pan over medium-high heat. Cook lamb for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover. Set aside for 5 minutes to rest. Thinly slice lamb.
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Step 3Meanwhile, combine spinach, almonds and onion in a bowl. Divide spinach mixture between plates. Top with lamb and a dollop of hommus. Drizzle with remaining oil. Serve with pita bread and lemon wedges.
Nutrition
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2558 kj
Energy
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29.6g
Fat Total
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5.3g
Saturated Fat
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10.6g
Fibre
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40.5g
Protein
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97mg
Cholesterol
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598mg
Sodium
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42g
Carbs (total)
All nutrition values are per serve
- Author: Annette Forrest
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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