Barbecued lamb fillets with Mediterranean chickpea salad
Succulent lamb meets a zesty fibre-rich salad in this nourishing, high-energy dinner that’s as delicious as it is healthy.
This wholesome Mediterranean-inspired meal is nourishing, vibrant and packed with low-GI ingredients. The lamb, combined with fresh vegetables, fibre-rich chickpeas and whole grains such as cous cous, offers a balanced meal that supports sustained energy release and stable blood sugar.
Ingredients
400g lamb back strap (2 pieces in total) or 8-12 lamb cutlets
2 tbsp Moroccan spice blend
2 tbsp extra virgin olive oil
sea salt and cracked black pepper
LEMON AND HONEY DRESSING
zest and juice of 1 lemon
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tsp honey
salt and pepper
MEDITERRANEAN CHICKPEA SALAD
180g (1 cup) wholemeal cous cous
1¼ cups boiling water
400g can chickpeas, drained and rinsed
200g cherry tomatoes, quartered
1 large Lebanese cucumber, seeds removed, flesh diced
3 spring onions, finely diced
1 cup loosely packed mint leaves, roughly chopped, plus extra to serve
1 cup loosely packed parsley leaves, finely chopped, plus extra to serve
small handful of rocket or watercress, roughly chopped
150g soft goat’s cheese, crumbled
Method
Step 1
Quickly marinate the lamb by combining the Moroccan spice blend with the olive oil in a medium bowl. Brush the spice mix over the lamb, season well with salt and pepper, and set aside.
Step 2
To make the lemon and honey dressing, combine the ingredients in a small bowl or jar and mix well. Season to taste.
Step 3
Heat a chargrill pan or barbecue to medium-high heat and cook the lamb for 3-4 minutes each side (200g pieces) until lightly charred, but still rare inside. For cutlets, cook on medium heat in a pan for 2-3 minutes a side or to your liking. Place the lamb in a bowl, cover with foil, and set aside to rest for 10 minutes.
Step 4
Meanwhile, add the cous cous to a large heatproof bowl, pour over the boiling stock or water, cover with a lid or cling film, and let it sit for 5 minutes. Remove the lid and fluff the cous cous with a fork.
Step 5
Add the drained chickpeas, cherry tomatoes, cucumber, spring onion, mint, parsley, watercress or rocket and goat’s cheese. Gently toss together.
Step 6
Arrange the chickpea salad on a large serving plate. Slice the lamb and arrange it over the salad. Crumble a little more goat’s cheese on top, if desired. Add mint or parsley leaves to garnish, drizzle over the dressing, and season well to taste.
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Sarah Pound is a nutritionist, author of the cookbook 'Wholesome by Sarah', and a recipe columnist for Good Food.
