Grilled lamb and chickpea saladDecember 11, 2013
A healthy and delicious meal which will leave you satisfied without the guilty feelings.
Ingredients for two people
|1/2||mint bunch, roughly chopped|
|1/2||coriander bunch, roughly chopped|
|3 tbs||olive oil|
|1||lemon, zested & juiced|
|1/2||red onion, finely sliced|
|2||tomato, cut into thin wedges|
|1 tin||chickpeas, strained & rinsed|
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.
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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