1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Spiced lamb with chickpea & beetroot salad

  • 0:15 Prep
  • 0:05 Cook
  • 4 Servings


  • 1/2 teaspoon Masterfoods ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon olive oil
  • 400g heart smart lamb fillets
  • Olive oil cooking spray
  • 2 x 400g can chickpeas, drained, rinsed
  • 1/3 cup roughly torn fresh mint leaves
  • 1/3 cup (65g) Sunbeam raisins
  • 400g can beetroot wedges, drained
  • 1/4 cup (67g) baba ghanoush or hummus
  • Freshly ground pepper


  • 1
    Combine the cumin, coriander, cinnamon and olive oil. Brush lamb with spice mixture.
  • 2
    Spray a non-stick frying pan with olive oil. Heat over a medium-high heat and cook the lamb fillets for 3 minutes for medium. Transfer to a plate. Cover with foil. Set aside to rest for 3-5 minutes.
  • 3
    Toss the chickpeas, mint and raisins in a bowl. Divide the chickpea salad and beetroot among serving plates.
  • 4
    Slice the lamb diagonally. Serve with the salad. Top with a dollop of baba ghanoush or hummus and freshly ground pepper.

Source: taste.com.au


Please enter your comment!
Please enter your name here