Tag Archives: lamb

Cumin-Crusted Lamb with Chickpea Salad

26 Feb

I got inspiration for this meal by a recipe I found in Donna Hay’s Beef, Lamb & Pork, one of the cookbooks in her Simple Essentials series.  If you don’t own a Donna Hay cookbook I suggest you go out and buy one, quick smart.

Donna Hay is all about simple, fresh and easy food that is low fuss and maximum quality and taste.  This philosophy usually means that you can trust the recipes will be healthy and nutritious (except when it comes to desserts!) and that’s exactly what I like.

Donna’s recipe calls for lamb fillets however I used lamb steaks to cut cost.  It also calls for mint which I don’t generally use in cooking (not for any reason other than I’m not keen on the taste) and I used no-fat yoghurt in the yoghurt dressing and added garlic (it needed a little kick).  In the salad I added cherry tomatoes as I had some lovely, fresh cherry tomatoes given to me straight off the vine from my uncle.

Cumin-Crusted Lamb with Chickpea Salad (serves 4)

4 x 150g lamb steaks (or lamb fillets)

2 teaspoons of cumin seeds

1 tablespoon of olive oil

Sea salt and cracked pepper

2 x 400g cans of chickpeas, drained and rinsed

2 lebanese cucumbers, thinly sliced

1 punnet of cherry tomatoes, halved

100g of baby spinach leaves

Yoghurt Dressing

1 cup of natural, nofat yoghurt

2 tablespoons of lemon juice

1 small clove of garlic, crushed

sea salt

Place the lamb, cumin, oil, salt and pepper in a bowl and toss to coat.

Heat a large non-stick frying pan over medium heat.  Add the lamb and cook for 2 – 3 minutes per side or until cooked to your liking.

Slice the lamb, divide the lamb, chickpeas, cucumber, tomatoes and spinach among plates.  Drizzle over the yoghurt dressing and tuck in!

Lamb Cutlets with Quinoa Tabouli

27 Jan

I made quinoa tabouli the other week and it was a bit of a fail because the quinoa was too gluggy. I think I used too much water. But I was determined to get it right so gave it another go last night and this time it was a massive WIN!

Cool two cups of cooked quinoa (to cook it perfectly the trick is to use two parts water to one part quinoa. Bring to the boil and then reduce to a simmer. Cover and leave to simmer for 15 minutes or until all the water is absorbed).

Once the quinoa is cooled, add one teaspoon of ground cumin. Also, add diced tomatoes (or cherry tomatoes), diced spring onions, a handful of parsley and dress with extra virgin olive oil and a squeeze of lemon. You can also add mint if it tickles your fancy. It does not tickle mine. Cucumbers are also a fine idea but to be honest, I just wasn’t bothered. Plus, my husband doesn’t eat them. Says they repeat on him. Does anyone else get that?

For the lamb I just seasoned them with salt and pepper and grilled for 3 minutes a side then rested them on a warm plate covered with foil for about 5 mins. They were tender and juicy. Perfect.

Simple, healthy and delicious. That’s what I’m all about!

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.