Lemon lamb with warm chickpea & parsley salad
A Moroccan-style lamb dish that makes a balanced, healthy midweek meal
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
- Heat the grill to high. Mix together the lemon, cumin, garlic and oil, then drizzle a tablespoon over the lamb and leave to marinate.
- 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.
- Grill the lamb for 3-4 minutes on each side.
- Toss the parsley through the salad and serve with the lamb.
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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http://www.bbcgoodfood.com/recipes/4091/
http://www.bbcgoodfood.com/recipes/4091/
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Ingredients
- half a lemon , juiced
- ½ tsp ground cumin
- 1 garlic clove , finely chopped
- 3 tbsp olive oil
- 4 lamb chops or cutlets
- 400g tin chickpeas , drained
- half a red onion , sliced
- 1 red chilli , seeded and finely chopped
- a large bunch of parsley , roughly chopped
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
Ingredients
- half a lemon , juiced
- ½ tsp ground cumin
- 1 garlic clove , finely chopped
- 3 tbsp olive oil
- 4 lamb chops or cutlets
- 400g tin chickpeas , drained
- half a red onion , sliced
- 1 red chilli , seeded and finely chopped
- a large bunch of parsley , roughly chopped
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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27 March 2008
Debs rated and commented on this recipe
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