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Parsley-crusted lamb with chickpea salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Summer-perfect salad featuring classic lamb and mint pairing.
Ingredients:
  • 62.50 ml chopped fresh continental parsley
  • 20.00 ml drained capers, chopped
  • 4 lamb rump steaks
  • Olive oil spray
  • 400g can chickpeas, rinsed, drained
  • 2 Lebanese cucumbers, halved lengthways, thinly sliced
  • 1 avocado, coarsely chopped
  • 1/2 red onion, cut into thin wedges
  • 60ml (1/4 cup) fresh orange juice
  • 125.00 ml fresh mint leaves
Instructions:
  • In a shallow dish, mix parsley and capers together. Rub this mixture over the lamb. Heat a large non-stick frying pan over medium heat and spray with oil. Cook the lamb for 4-5 minutes on each side for medium doneness. Transfer the lamb to a plate and cover with foil to keep it warm.
  • Combine chickpeas, cucumber, avocado, and onion in a bowl. Whisk orange juice and oil together; season with salt and pepper. Drizzle dressing over the salad and toss well to combine.
  • Slice the lamb into thick pieces, then plate the salad evenly on serving plates and layer the lamb and mint on top.

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