Lamb steak with pea hummusReviewed by our expert panel
(at time of publication)
- 2 cups frozen peas
- ½ cup hummus
- 4 x 150g lamb leg steaks, trimmed
- olive oil spray
- 1 teaspoon cumin seeds
- ¾ cup uncooked couscous
1 To make pea hummus, cook peas in a saucepan of water. Drain. Place in a food processor. Add hummus. Process for 1 minute, or until smooth. If mixture is too thick, add 1 tablespoon hot water. Set aside.
2 Heat a non-stick frying pan. Spray steaks with oil. Sprinkle with cumin seeds. Cook over a medium-high heat for about 3-4 minutes each side. Transfer to a plate. Cover with foil. Set aside to rest.
3 Place couscous in a bowl. Add 3/4 cup boiling water and stir. Cover for 3-4 minutes then fluff with a fork.
4 Thickly slice lamb. Arrange on top of couscous, then top with pea hummus. Serve with steamed carrots, and a squeeze of lemon juice, if desired.
Nutrition Info (per serve)
Total fat 21g
–Saturated fat 6g
Dietary fibre 7g
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