Spiced lamb with chickpea mash and courgette salad
- ½ teaspoon chilli flakes
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- olive spray oil
- 4 x 125g lamb leg steaks, fat trimmed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- zest of 1 lemon
- 2 x 400g cans no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed, drained
- ⅓ cup water
- 150g sugar snap peas, trimmed (or snow peas or beans)
- 4 medium courgetteszucchini, summer squashX, trimmed
- 1 roasted red capsicum, thinly sliced (see tip)
- 2 tablespoons lemon juice
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1 In a small bowl combine chilli flakes, dried oregano and cumin. Sprinkle spice mixture evenly over lamb. Spray a large grill pan or non-stick frying pan with oil and place over medium-high heat. Cook lamb for 2 minutes each side (for medium), or until cooked to your liking. Transfer lamb to a plate, cover loosely with foil and set aside to rest for 3–4 minutes.
2 Meanwhile, heat 1 tablespoon of the oil in a large non-stick saucepan over medium heat. Gently cook onion for 5 minutes, or until softened. Add garlic and lemon zest and cook, stirring, for 1 minute, or until fragrant. Add chickpeas and water and simmer for 3–4 minutes, or until heated through. Transfer to a food processor or blender and blitz until smooth. Return chickpea mash to saucepan, cover and keep warm.
3 Steam, boil or microwave sugar snaps for 2 minutes, or until just tender. Refresh under cold running water and drain well. Cut long ribbons from courgettes with a vegetable peeler. Place courgette, sugar snaps and capsicum in a large salad bowl with remaining oil and lemon juice. Gently toss to combine.
4 Divide chickpea mash among 4 serving plates. Top with lamb steaks and serve with courgette salad.
Make it gluten free: Check cumin is gluten free.
To roast capsicum, deseed and place skin-side up under a hot grill, turning occasionally, until skin blackens. Place in a bowl, covered with cling wrap, to cool. Peel skins and discard.
This recipe is part of our five-night cooking plan that uses just 10 ingredients to make five easy recipes.
Nutrition Info (per serve)
Total fat 18g
–Saturated fat 5g
Dietary fibre 13g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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