Create a delicious weeknight meal with these spiced lamb chops served with toasted pita chips and tahini yoghurt.
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 2 garlic cloves, crushed
- 2 tablespoon olive oil
- 4 (about 200g each) Coles Australian lamb forequarter chops
- 1/2 cup (140g) Greek-style yoghurt
- 1 tablespoon tahini
- 2 tablespoons lemon juice
- 1 large (80g) pita bread
- 2 small Lebanese cucumbers, cut into 1cm pieces
- 3 medium tomatoes, cut into 1cm pieces
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
Method
- Step 1Combine the cumin, half the paprika, half the garlic and half the oil in a small bowl. Rub over the lamb. Season.
- Step 2Heat a barbecue grill or chargrill on medium-high. Cook lamb on grill for 3-4 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
- Step 3Meanwhile, combine the yoghurt, tahini, 2 tablespoons warm water, 2 teaspoons of the lemon juice and remaining paprika in a bowl. Season.
- Step 4Preheat grill on medium-high. Cook pita under grill for 1-2 mins each side or until crisp. Break into 5cm pieces.
- Step 5Combine the cucumber, tomato, mint, coriander, remaining lemon juice, remaining garlic and remaining oil in a large bowl. Add the pita chips and gently toss to combine. Serve the lamb with the salad and the yoghurt mixture.
- Low carb
- Lower gi
Nutrition
2010 kj
Energy
26g
Fat Total
9g
Saturated Fat
5g
Fibre
40g
Protein
18g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
0