Lemon lamb with warm chickpea & parsley salad

Lemon lamb with warm chickpea & parsley salad

A Moroccan-style lamb dish that makes a balanced, healthy midweek meal

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Total time

Ready in 20 mins

Method

  1. Heat the grill to high. Mix together the lemon, cumin, garlic and oil, then drizzle a tablespoon over the lamb and leave to marinate.
  2. Put the chickpeas in a pan, cover with water and bring to the boil, then drain and mix with the rest of the lemon dressing, the onion and chilli.
  3. Grill the lamb for 3-4 minutes on each side.
  4. Toss the parsley through the salad and serve with the lamb.
Try

GI Assessment

Tinned chickpeas have a slightly higher Gi rating than boiled dried ones but are still low Gi.

Per serving

803 kcalories, protein 52.7g, carbohydrate 23g, fat 56.2 g, saturated fat 20.4g, fibre 5.8g, salt 1.02 g

Recipe from olive magazine, December 2005.

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Latest comments and suggestions

  • 27 March 2008

    Debs rated and commented on this recipe

    5 stars

    This was delicious! Only changed I made was I had some lean cubed lamb instead of chops. Definately make this again. Served it with the spicy chicken couscous - great combo.

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Total time

Ready in 20 mins

Ingredients

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Per serving

803 kcalories, protein 52.7g, carbohydrate 23g, fat 56.2 g, saturated fat 20.4g, fibre 5.8g, salt 1.02 g

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