Photo: Anna Pelzer
Lemon lamb with warm chickpea & parsley salad
9 ingredients
Serves 2
openrecipes
A Moroccan-style lamb dish that makes a balanced, healthy midweek meal
Estimated Nutrition (whole recipe, rough)
623
Calories
35g
Protein
38g
Fat
40g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- half a lemon , juiced
- ½ tsp ground cumin
- 1 garlic clove , finely chopped
- 3 tbsp olive oil
- 4 lamb chops or cutlets
- 400g tin chickpeas , drained
- half a red onion , sliced
- 1 red chilli , seeded and finely chopped
- a large bunch of parsley , roughly chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes