Grilled lamb and chickpea salad

December 11, 2013
by hellofreshau Uncategorized @au

    A healthy and delicious meal which will leave you satisfied without the guilty feelings.


    Ingredients for two people

    1/2mint bunch, roughly chopped
    1/2coriander bunch, roughly chopped
    2 tspcumin
    3 tbsolive oil
    1lemon, zested & juiced
    1lamb roast
    1/2red onion, finely sliced
    2tomato, cut into thin wedges
    70 grocket
    1 tinchickpeas, strained & rinsed

    Hellofresh recipe

    For the chermoula dressing

    Preheat the oven to 180C. Using a food processor or mortar & pestle, process the mint, coriander, half of the cumin, half the lemon juice, and olive oil together until a smooth paste forms – you may need to add a little extra olive oil to help it along. Taste and adjust seasoning with salt and pepper and then leave aside. Alternately, you can finely chop all the ingredients and combine them with the oil and lemon juice.

    For the lamb

    Score the lamb fat diagonally across the lamb rump. Combine a splash of oil, lemon zest, salt and pepper, and the remaining half of the cumin in a bowl.

    Heat a griddle or large pan over medium heat, add the lamb and turn to coat as you. Cook the lamb for 2 – 3 minutes on each side to seal the moisture in.

    Place the lamb rump onto a baking tray and place in the oven, cook for 12-15 minutes or until the lamb is cooked medium-rare, or for a little longer if you like it well done. Transfer to chopping board and allow to rest for a couple of minutes, slice the lamb into thin slices.

    For the salad

    Combine the tomato, red onion, rocket, and chickpeas in a salad bowl and toss to combine. Dress the salad with the chermoula.

    To serve

    Divide the salad between bowls and then serve the sliced lamb roast on top with one last squeeze of fresh lemon juice!

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