Ingredients
- 1/2t ground cinnamon
- 1t ground cumin
- 1t ground coriander
- 1t garlic powder
- 3/4t salt
- 2 x 20g lamb backstraps/loin
- 1 1/2T olive oil
- 4 green onions
- 400g grape or cherry tomatoes, halved
- 2 x 400g can chickpeas, drained & rinsed
- 1c lightly packed fresh flat leaf parsley, coarsely chopped
- 2T lemon juice
Directions
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Heat grill pan over hight heat
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Put all spices, garlic powder & salt in a bag, shake to combine
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Add lamb, seal bag and shake to coat
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Drizze 2t oil over lamb
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Grill 3 – 4 min per side
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Slice green onion & combine with tomatoes, chickpeas & parsley
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Whisk remaining oil & juice together, toss through salad
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Season with s&p to taste
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Per Serve:
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18g fat
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1770 Kj
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22g carb
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39g protein
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9g fat