Grilled lamb and lebanese chickpea salad

A fresh and tasty dish that's bound to become a firm family favourite, grilled lamb and lebanese chickpea salad works with other meats such as beef and kangaroo as well.

Ingredients

3 clove garlic, crushed

1/4 cup (60ml) lemon juice

1 tablespoon olive oil

2 teaspoon ground cumin

750 gram lamb backstraps

2 tablespoon lemon juice, extra

2 tablespoon olive oil, extra

800 gram canned chickpeas, rinsed, drained

3 roma tomatoes, cut into wedges

1 lebanese cucumber (130g), halved lengthways,sliced thinly

1 red onion, sliced thinly

1/2 cup coarsely chopped fresh mint

1/2 cup coarsely chopped fresh flat-leaf parsley

Method

1.Combine garlic, juice, oil, cumin and lamb in a large bowl; stand for 10 minutes.

2.Drain lamb; reserve marinade. Season lamb; cook on heated, oiled grill plate (or grill or barbecue) over medium-high heat for 10 minutes or until browned all over and cooked as desired, brushing occasionally with marinade. Cover to keep warm.

3.Whisk extra juice and extra oil in a large bowl; season to taste. Add remaining ingredients; toss gently to combine.

4.Thinly slice lamb; serve salad topped with lamb.

For a fuller flavour, marinate the lamb for 3 hours or overnight.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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