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)
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
