Spiced Lamb with Mashed Chick Peas

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When I’m not throwing parties, I’m on a strict, calorie controlled diet. I thought it might be nice to share some of the recipes that I prepare, with you. This one, for spiced lamb with mashed chick peas is 399 calories per serving.

I *just* cooked it for dinner, and as far as ‘diet’ food goes, I thought it was tasty and enjoyed it – hubby thought the mashed chick peas were a little dry, but you could over come that by adding some olive oil.

It was only when I started cooking that I thought it would be fun to blog about, so excuse the poor quality of the photos, taken in low light, on my iPhone.

Whilst the dish has a lot of ingredients, it is actually really quick and easy to make.

You marinate the lamb steaks with lemon juice, garlic, ground cumin, ground coriander and dried oregano, before cooking under a hot grill.

Whilst that is cooking, you make the mashed chick peas, which is just a drained can of chick peas, dumped in a blender, with some lemon juice, garlic, cumin seeds, fresh parsley, mint and freshly ground black pepper. Everything is blitzed together to a coarse purée. You can then either serve it at room temperature, or warm it through in a pan on a low heat (I added a drop of water).

To serve, place the grilled lamb steaks on top of the mashed chick peas and serve with a side salad. You may notice that there is no salt in the recipe – my diet is low salt, but you can add it if you wish.

Spiced Lamb with Mashed Chick Peas

Serves 2 – 399 calories per serving
Ingredients

Spiced Lamb:

• 2 x 125g lean lamb steaks (all visible fat removed)
• juice of ½ lemon
• 1 garlic clove, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano

Mashed Chick Peas:

• 1 x 400g can chick peas, rinsed and drained
• 1 garlic clove, crushed
• 1 tsp cumin seeds
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• juice of ½ lemon
• freshly ground black pepper

Side Salad:

• 2 little gem lettuces, shredded
• 1 red onion, sliced
• ¼ cucumber, sliced
• 6 radishes, sliced
• 1 carrot, grated
• 6 cherry tomatoes, halved
• fresh parsley
• 1 tbsp oil-free vinaigrette dressing

Method

1. Sprinkle the lamb with the lemon juice, garlic, dried oregano, ground cumin and coriander. Rub the mixture into both sides of the meat.
2. Cook the spiced lamb steaks under a hot grill for about 6 – 8 minutes on each side, or until cooked to your liking.
3. Blitz the chick peas, garlic, cumin, parsley, mint and lemon juice in a blender to a coarse purée. Add black pepper to taste. Warm through if desired in a pan over a low heat – add a splash of water if needed.
4. Place the salad ingredients into a bowl, drizzle over the oil-free dressing and toss together.
5. Serve the lamb on top of the mashed chick peas with the salad on the side.

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