Lemon lamb with warm chickpea & parsley salad

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olive magazine

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Recipe by olive magazine

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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.

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

Latest comments and suggestions

• Debs

  27 March 2008

  Debs rated and commented on this recipe

  

  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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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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Serves 2

Preparation and cooking times

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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