Sticky lamb chops with chickpea salad

Name: Sticky lamb chops with chickpea salad
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4
Ingredients: 2 tablespoons honey; 1/3 cup lemon juice; 1/4 cup extra virgin olive oil; 2 tablespoons MasterFoodsⓇ Moroccan Seasoning, plus extra 1 teaspoon; 12 lamb cutlets, trimmed; 400g can chickpeas, drained, rinsed; 250g cherry tomatoes, halved; 1 Lebanese cucumber, thinly sliced into ribbons; 60g baby spinach; 1 small red onion, cut into thin wedges; 2 tablespoons chopped dry roasted almonds; Lemon wedges, to serve

Rate now

10m

06m

Jump to recipe

by SPONSORED POST

Jul 22, 2018

Sticky lamb and fresh salad go hand in hand. Filled with texture and flavour, this recipe is a natural go-to come springtime. Recipe by: Amira Georgy.

2 tablespoons honey
1/3 cup lemon juice
1/4 cup extra virgin olive oil
2 tablespoons MasterFoodsⓇ Moroccan Seasoning, plus extra 1 teaspoon
12 lamb cutlets, trimmed
400g can chickpeas, drained, rinsed
250g cherry tomatoes, halved
1 Lebanese cucumber, thinly sliced into ribbons
60g baby spinach
1 small red onion, cut into thin wedges
2 tablespoons chopped dry roasted almonds
Lemon wedges, to serve

Method

1.

Combine honey, 2 tablespoons lemon juice, 2 tablespoons oil and spice mix in a bowl. Add lamb. Turn to coat.
2.

Heat a chargrill pan over medium heat. Add lamb. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil to rest.
3.

Meanwhile, combine chickpeas, tomato, cucumber, spinach, onion, remaining lemon juice, remaining oil and extra spice mix in a bowl. Serve lamb with salad and lemon wedges, sprinkled with almonds.