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Za’'atar lamb with pea salad and mint yoghurt

 
Rating: 
4
Average: 4 (1 vote)
Rating: 
4
Average: 4 (1 vote)
Serves: 4
Time to make: 30 mins
Total cost: $27.60 / $6.90 per serve
(at time of publication)
Diabetes friendlyHigh fibreHigh ironHigh proteinLow sodium
Full ingredients list: 
  • 1 cup wholemeal couscous
  • 3/4 cup low-fat Greek-style yoghurt
  • 2 tablespoons chopped mint leaves
  • 3 x 200g lamb backstraps (eye of loin)
  • 1/4 cup za’atar spice mix
  • 2 teaspoons olive oil
  • 200g sugar snap peas
  • 3 celery stalks, sliced diagonally
  • 50g snow pea sprouts, trimmed
  • 1/3 cup small mint leaves
  • 1/3 cup small flat-leaf parsley leaves
  • 2 cups baby spinach
  • 1 small red capsicum, thinly sliced
  • 2 tablespoons balsamic vinegar

Nutritional information (per serve)

Kilojoules: 
2,130kJ
Calories: 
509cal
Protein: 
46.3g
Total fat: 
13.2g
Saturated fat: 
4.7g
Carbohydrates: 
47.4g
Sugars: 
9.5g
Dietary fibre: 
9.3g
Sodium: 
235mg
Calcium: 
233mg
Iron: 
5.9mg

Instructions

Instructions and steps: 

Step 1 Cook couscous according to packet instructions. Fluff grains with a fork, cover and set aside.

Step 2 Meanwhile, put yoghurt and chopped mint leaves in a small bowl; stir. Place bowl in fridge.

Step 3 Sprinkle both sides of lamb with spice mix. Heat olive oil in a large non-stick frying pan set over medium–high heat. Add lamb and cook for 2–3 minutes per side, or until done to your liking. Remove lamb from pan, cover loosely to keep warm and leave to rest for 5 minutes. Cut cooked lamb into thick slices.

Step 4 Meanwhile, steam, microwave or boil sugar snap peas until just tender; drain. Refresh peas under cold running water; drain again. Place peas in a large salad bowl with remaining ingredients and toss well to combine.

Step 5 Top couscous with za’atar lamb slices, drizzle with mint yoghurt, sprinkle with a little spice and serve with celery salad.

About this recipe

Recipe by: 
Liz Macri
First published: January 2015