Grilled lamb with lemon and crushed coriander
Easy Mediterranean style lamb dinner
4
Serves
15 mins
Prep Time
10 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
Ready in under 30 minutes, this recipe will become a regular go-to if you're looking for maximum flavour with minimum effort.
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Ingredients
4-6 Quality Mark lamb steaks
1/2 onion
finely chopped
1/2 tsp salt
juice and grated zest of 1 lemon
juice and zest
1/4 cup olive oil
1 Tbsp coriander seeds
i
toasted and lightly crushed with a mortar and pestle
Method
To Make Dish
1
Grate or finely chop the onion.
2
Mix with the salt, lemon rind, juice, oil and coriander seeds.
3
Pierce a bamboo skewer through the lamb steaks to keep them in a nice shape while cooking.
4
Place the lamb in one layer in a dish and pour over the marinade.
5
Turn to coat.
6
Cover and stand for 10 minutes or until ready to cook.
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7
Barbecue or pan fry the lamb steaks or chops over a moderately-high heat for about 4-5 minutes each side.
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8
The lamb should remain pink.
9
Rest a minute or two before serving with the date and lemon couscous and quince paste in honey dressing.
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Nutrition Information per Serving (130g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
1109kJ (265 kcal)
Protein
18.2g
Total Fat
20.9g
Saturated Fat
4.9g
Carbs
1.6g
Dietary Fibre
g
Sodium
308mg
Iron
1.8mg
Zinc
3.3mg
Vitamin B12
2µg
