Chargrilled lamb with kale and pea couscous
Nutrition Info.(per serve)
- 2 x 200g lean lamb backstrap (see tip)
- 3/4 cup wholewheat couscous
- 2 cups frozen peas
- 50g crumbled feta
- 2 tablespoons dried cranberries
- 2 carrots, grated
- 2 spring onions, chopped
- 3 cups shredded kale
- 2 tablespoons chopped fresh mint
- zest and juice of 1 lemon, plus lemon wedges, to serve
Total fat 10g
Saturated fat 4g
Dietary fibre 9g
- Turn a kettle full of water on to boil. Preheat a barbecue hotplate or chargrill pan to high. Spray lamb with oil spray and season with cracked black pepper, if you like. Cook 2–3 minutes each side. Transfer to a plate, cover with foil, and set aside.
- Meanwhile, in a large heatproof bowl place couscous. Pour over 1/2 cup of boiling water. Cover and set aside for 10 minutes.
- In a separate heatproof bowl, place peas. Cover them with boiling water. Leave peas for 5 minutes. Drain.
- Fluff the couscous with a fork. Toss through peas, feta, cranberries, carrots, spring onions, kale and mint. Add lemon zest and juice. Season with cracked black pepper. Toss to combine.
- Slice the lamb and divide among 4 plates. Serve with couscous and lemon wedges.
Make it gluten free: Use gluten-free couscous.
Lamb backstraps are a lean cut you can buy from supermarkets and butchers, and are sometimes called lamb striploin or sirloin.
This recipe can be used as part of the Kick-start Plan.
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