Morrocan Lamb Steaks

26 Nov

This is an easy dish to throw together during summer!  Just remember your portion sizes as it’s quite easy to go overboard with meat serving sizes.  Aim for 120g – 150g or a piece that is the same size and thickness of your palm.  And if that doesn’t stop you from eating a massive piece of meat maybe this will – 150g of lean lamb steaks is 210 calories.  That is more than enough especially if you want to make room for tasty sides!

This meal comes to a total of 470 calories (130g of lean lamb was used).

Ingredients (serves 4 dependent on lamb steak sizes)

  • Moroccan seasoning
  • Fresh or dried rosemary
  • Cayenne pepper
  • 8 x 60g – 70g lean lamb steaks (visible fat trimmed)
  • 400g chickpeas (drained and rinsed)
  • 1/2 a lebanese cucumber (diced)
  • Punnet of cherry tomatoes (cut in half)
  • 1/2 a green capsicum (diced)
  • Handful of flat leaf parsley (roughly chopped)
  • 4 corn cobettes (steamed)
  • Extra virgin olive oil
  • 1/2 a lemon
  • Light tzatziki dip

Sprinkle the lamb with a little moroccan seasoning, cayenne pepper (careful!  It can be spicy!) and rosemary.  Set aside whilst you prepare your salad.

In a bowl combine the chick peas, tomatoes, cucumber, capsicum and flat leaf parsley.  Squeeze over the juice of half a lemon and drizzle a little (and I mean a LITTLE!) extra virgin olive oil.

Cook your lamb on the BBQ or in a pan over medium heat for about 4 minutes a side or until cooked to your liking.

Serve with a dollop of light tzatziki, the chickpea salad and corn cobettes.

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