This global-inspired meal zips from the chopping board to the table in under half an hour. Don’t believe us? Take up the challenge. Set your timer and away you go!
Ingredients
- 1/2 bunch flat-leaf parsley
- 1/2 bunch mint
- 200g hummus
- 2 long green chillies
- 1 eschalot
- 1 lemon
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons honey
- 60ml (1/4 cup) olive oil
- 3 large carrots, unpeeled
- 50g (1/3 cup) roasted pine nuts
- 4 x 80g lamb leg steaks
Method
- Step 1To make minted hummus, wash parsley and mint. Halve each bunch and set aside. Trim 6cm from stems of remaining herbs and discard. Place herbs, including stems and leaves, in a food processor with hummus and process until mixture is smooth. Transfer to a bowl and set aside.
- Step 2To make salad, seed chillies and finely chop. Finely chop eschalot. Juice lemon. Place chillies, eschalot, lemon juice, 1 teaspoon cumin, coriander, honey and 2 tablespoons oil in a bowl and stir to combine.
- Step 3Coarsely grate carrots. (Alternatively, use the julienne attachment on a mandolin to cut them.) Add to chilli mixture and toss to combine. Pick leaves from reserved herbs and add to carrot mixture with pine nuts and 1/2 teaspoon salt (don’t toss together yet).
- Step 4Heat a chargrill pan over high heat. Dust lamb with remaining 1 teaspoon cumin, brush with remaining 1 tablespoon oil and season with salt and pepper. Cook for 3 minutes each side for medium or until cooked to your liking.
- Step 5Spread three-quarters of the minted hummus over plates. Toss carrot salad. Thickly slice lamb and layer on plates with salad. Serve immediately with remaining minted hummus.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2039 kj
Energy
37g
Fat Total
6g
Saturated Fat
8g
Fibre
24g
Protein
56mg
Cholesterol
233.27mg
Sodium
8g
Carbs (sugar)
12g
Carbs (total)
Notes
Quick cooking tips: Before cooking, read the recipe from start to finish, then gather all the equipment and ingredients needed.
To peel garlic quickly, place on a chopping board, place the flat side of a knife over the top and hold down with one hand. Using the heel of your free hand, carefully hit the knife; the force will bruise the garlic, splitting the skin and making it easy to peel.
To get maximum juice from a lemon, roll it on a work surface before juicing.
- Author: Sophia Young
- Image credit: Ben Dearnley
- Publication: MasterChef