Name: Peppered lamb with kale and chickpeas
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon extra virgin olive oll; 1 teaspoon freshly ground black pepper; 1 teaspoon ground cumin; 2 lamb backstraps; 2 cloves garlic, chopped finely; 2 red onions, peeled, cut into thick wedges; 1 bunch kale, trimmed, finely sliced; 1 punnet cherry tomatoes, halved; 400 gram can chickpeas, drained, rinsed

Peppered lamb with kale and chickpeas

Give your next dose of lamb a nutrition upgrade with the robust superfood, kale, and protein-rich chickpeas.

Ingredients

2 tablespoon extra virgin olive oll

1 teaspoon freshly ground black pepper

1 teaspoon ground cumin

2 lamb backstraps

2 cloves garlic, chopped finely

2 red onions, peeled, cut into thick wedges

1 bunch kale, trimmed, finely sliced

1 punnet cherry tomatoes, halved

400 gram can chickpeas, drained, rinsed

Method

1.In a medium bowl, combine 2 teaspoons of the oil, pepper, cumin and lamb. Toss to ensure the lamb is well coated.

2.Heat remaining oil in a large non-stick frypan over a medium heat; add the garlic and red onion wedges. Cook, stirring, for 2 minutes. Add the kale and cook for a further 5 minutes or until the kale is soft and emerald green. Add the tomatoes and chickpeas, season with salt and freshly ground black pepper. Toss to combine; reduce heat to low.

3.Heat a grill plate over a high heat and cook the lamb backstraps for 3 minutes on each side or until cooked as desired. Remove to a warm plate and season with sea salt. Cover loosely with foil for a few minutes. Slice the lamb thinly across the grain and serve with the cooked kale. Drizzle with any of the remaining meat juices.

Not suitable to freeze or microwave.
Note

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Ingredients

Method

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