Name: Spiced lamb with chickpea & beetroot salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Cuisine: holiday
Ingredients: 1.25 gm ground cumin; 1/2 tsp ground coriander; 1.25 gm ground cinnamon; 4.60 gm olive oil; 400g lamb fillets; Olive oil cooking spray; 2 x 400g can chickpeas, drained, rinsed; 82.50 ml roughly torn fresh mint leaves; 65g raisins; 400g can beetroot wedges, drained; 67g baba ghanoush; Freshly ground pepper

Spiced lamb with chickpea & beetroot salad

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Try flavorful Moroccan spiced lamb with couscous for a quick and delicious meal any day of the week!

Ingredients:

1.25 gm ground cumin
1/2 tsp ground coriander
1.25 gm ground cinnamon
4.60 gm olive oil
400g lamb fillets
Olive oil cooking spray
2 x 400g can chickpeas, drained, rinsed
82.50 ml roughly torn fresh mint leaves
65g raisins
400g can beetroot wedges, drained
67g baba ghanoush
Freshly ground pepper

Instructions:

Mix the cumin, coriander, cinnamon, and olive oil together until well combined. Use this flavorful mixture to coat the lamb.
Heat a non-stick frying pan coated with olive oil over medium-high heat. Cook the lamb fillets for 3 minutes for medium doneness. Transfer to a plate, cover with foil, and let rest for 3-5 minutes before serving.
Combine the chickpeas, refreshing mint, and sweet raisins in a bowl. Then, portion out the chickpea salad and beetroot onto individual serving plates.
Diagonally slice the lamb and serve with the salad, topping it with a dollop of baba ghanoush or hummus and freshly ground pepper.

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