Name: Lamb fillets in sumac with chickpea salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 tablespoon sumac; 8 (800g) lamb fillets; 1 cup (120g) frozen peas; 2 300g cans chickpeas, rinsed, drained; 1 (200g) red capsicum, finely chopped; 1 (80g) red onion, finely chopped; 1/2 cup (125ml) orange juice; 1/4 cup (60ml) lemon juice; 2 tablespoon olive oil

Ingredients

1 tablespoon sumac

8 (800g) lamb fillets

1 cup (120g) frozen peas

2 300g cans chickpeas, rinsed, drained

1 (200g) red capsicum, finely chopped

1 (80g) red onion, finely chopped

1/2 cup (125ml) orange juice

1/4 cup (60ml) lemon juice

2 tablespoon olive oil

Method

1.Make citrus dressing by combining juices and oil in a small bowl.

2.Combine 2 tbsp of the dressing, sumac and lamb in medium bowl.

3.Cook lamb on heated oiled grill plate, uncovered, until cooked as desired. Cover lamb; stand 5 minutes, slice diagonally.

4.Meanwhile, boil, steam or microwave peas until just tender; drain.

5.Place peas in a large bowl with chickpeas, capsicum, onion and ½ cup of the remaining dressing. Toss gently to combine.

6.Serve lamb on salad; drizzle with remaining dressing.

Women's Weekly Food

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