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Lamb with chickpea & olive salad
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Wholesome roasted dish with Greek salad featuring flavorful chickpeas - a perfect midweek meal!
Ingredients:
  • 2 (about 250g each) lamb round roasts
  • 2.50 gm ground cumin
  • 2 x 400g cans no-added-salt chickpeas, rinsed, drained
  • 4 shallots, thinly sliced
  • 80g (1/2 cup) pitted kalamata olives, sliced
  • 6 roma tomatoes, seeded, finely chopped
  • 125.00 ml chopped fresh continental parsley
  • 1 tsp finely grated lemon rind
  • 75g (3/4 cup) low-fat feta, crumbled
  • 27.30 gm olive oil
  • 21.00 gm lemon juice
  • 2 tsp white balsamic vinegar
  • Pinch of sugar
Instructions:
  • - Preheat your oven to 200°C. - Season the lamb with cumin. - Spray a large non-stick frying pan with oil and heat on high. - Sear the lamb for 2 minutes on each side until browned. - Transfer the lamb to a baking tray and roast for 15-20 minutes for medium doneness. - Allow the lamb to rest on a chopping board, covered, for 5 minutes before serving.
  • In a large bowl, mix together chickpeas, shallot, olives, tomatoes, parsley, lemon zest, and feta cheese.
  • In a bowl, whisk together oil, lemon juice, vinegar, and sugar. Pour the mixture over the chickpeas and toss until well combined. Season with pepper to taste.
  • Slice the lamb thinly against the grain and plate with the chickpea mixture, distributing evenly among plates.

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