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Photo of Cumin lamb cutlets with roasted chickpea salad and garlic yoghurt by WW

Cumin lamb cutlets with roasted chickpea salad and garlic yoghurt

13
Points®
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Moderate
Exotic grilled lamb served with a satisfying salad of chickpeas, beans and tomatoes. A creamy yoghurt dressing is the perfect finish

Ingredients

Greek yoghurt, plain, low-fat, no added sugar

1 cup(s), (240g)

Garlic

1 clove(s), crushed

Lemon juice

2 tbs

Red capsicum

2 medium, quartered

Carrot(s)

4 medium, halved

Canned chickpeas, rinsed and drained

1 400g can

Garlic

8 clove(s), peeled, extra

Ground cumin

2 tsp

Olive oil

1 tbs, (lemon infused)

Green string beans

300 g, halved

Tomato(es)

280 g, baby roma, halved

Fresh lemon rind

1 tbs, grated

Fresh flat-leaf parsley

¼ cup(s)

Oil spray

1 x 3 second spray(s)

Ground coriander

2 tsp

Oil spray

1 x 3 second spray(s)

Lamb Frenched cutlet or rack, raw

12 medium, (cutlets)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Place yoghurt, garlic and half the lemon juice in a small bowl and mix until well combined. Set aside.
  2. Place capsicums, carrots, chickpeas, garlic cloves, half the cumin and lemon olive oil in a large baking dish, tossing well to combine. Bake for 25 minutes, then add green beans and tomatoes and bake for a further 10 minutes or until vegetables are tender. Add rind, remaining juice and parsley. Season with salt and freshly ground black pepper, then toss to combine.
  3. Meanwhile, combine coriander and remaining cumin in a small bowl. Rub spice mixture over lamb, then season with salt and freshly ground black pepper. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook lamb for 3–4 minutes each side for medium or until meat is cooked to your liking. Transfer to a plate, cover with foil and rest for 5 minutes. Serve lamb with roasted chickpea salad and garlic yoghurt.

Notes

TIP: Lemon olive oil is available from large supermarkets. You can substitute with regular olive oil.

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