Parsley-crusted lamb with chickpea salad


Parsley-crusted lamb with chickpea salad

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings


  • 1/4 cup chopped fresh continental parsley
  • 1 tablespoon drained capers, chopped
  • 4 lamb rump steaks
  • Olive oil spray
  • 400g can chickpeas, rinsed, drained
  • 2 Lebanese cucumbers, halved lengthways, thinly sliced
  • 1 avocado, coarsely chopped
  • 1/2 red onion, cut into thin wedges
  • 60ml (1/4 cup) fresh orange juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup fresh mint leaves


  • 1
    Combine parsley and capers in a shallow dish. Rub over lamb. Heat a large non-stick frying pan over medium heat. Spray with oil. Cook the lamb for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
  • 2
    Place chickpeas, cucumber, avocado and onion in a bowl. Whisk the orange juice and oil in a jug. Season with salt and pepper. Pour over the salad. Toss to combine.
  • 3
    Thickly slice the lamb. Divide salad among serving plates. Top with lamb and mint.



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