Rub aromatic spices into lamb for meat with exotic flair. Marinated in cumin and paprika, these lamb chops are beautiful with a colourful salad.
Ingredients
- 12 (about 900g) lamb loin chops
- 60ml (1/4 cup) fresh lemon juice
- 3 teaspoons ground cumin
- 1 1/2 teaspoons sweet paprika
- 2 x 420g cans chickpeas, rinsed, drained
- 1/2 cup drained coarsely chopped Sandhurst Char-Grilled Capsicum
- 60ml (1/4 cup) extra virgin olive oil
- 1 red onion, halved, thinly sliced
- 2 garlic cloves, crushed
- 2 tablespoons red wine vinegar
- 1 1/2 cups fresh continental parsley leaves
Method
- Step 1Combine lemon juice, cumin and paprika in a glass or ceramic bowl. Add the lamb and set aside for 5 minutes to marinate.
- Step 2Preheat a chargrill on medium-high. Cook the lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.
- Step 3Combine the chickpeas and capsicum in a bowl. Heat the oil in a large frying pan over medium heat. Cook the onion, stirring often, for 3 minutes or until soft. Add the garlic and red wine vinegar. Cook for 1 minute or until aromatic. Pour over the chickpea mixture. Add the parsley and gently toss to combine. Divide the chickpea salad among serving plates. Top with the lamb chops.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2140 kj
Energy
34g
Fat Total
12g
Saturated Fat
6g
Fibre
35g
Protein
84mg
Cholesterol
291.97mg
Sodium
2g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
- Author: Sonja Bernyk
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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