Name: Peppered lamb with kale and chickpeas
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon extra virgin olive oll; 1 teaspoon freshly ground black pepper; 1 teaspoon ground cumin; 2 lamb backstraps; 2 cloves garlic, chopped finely; 2 red onions, peeled, cut into thick wedges; 1 bunch kale, trimmed, finely sliced; 1 punnet cherry tomatoes, halved; 400 gram can chickpeas, drained, rinsed

Peppered lamb with kale and chickpeas

Give your next dose of lamb a nutrition upgrade with the robust superfood, kale, and protein-rich chickpeas.

Serves 4

Prep

25M

Ingredients

2 tablespoon extra virgin olive oll

1 teaspoon freshly ground black pepper

1 teaspoon ground cumin

2 lamb backstraps

2 cloves garlic, chopped finely

2 red onions, peeled, cut into thick wedges

1 bunch kale, trimmed, finely sliced

1 punnet cherry tomatoes, halved

400 gram can chickpeas, drained, rinsed

Method

1.In a medium bowl, combine 2 teaspoons of the oil, pepper, cumin and lamb. Toss to ensure the lamb is well coated.

2.Heat remaining oil in a large non-stick frypan over a medium heat; add the garlic and red onion wedges. Cook, stirring, for 2 minutes. Add the kale and cook for a further 5 minutes or until the kale is soft and emerald green. Add the tomatoes and chickpeas, season with salt and freshly ground black pepper. Toss to combine; reduce heat to low.

3.Heat a grill plate over a high heat and cook the lamb backstraps for 3 minutes on each side or until cooked as desired. Remove to a warm plate and season with sea salt. Cover loosely with foil for a few minutes. Slice the lamb thinly across the grain and serve with the cooked kale. Drizzle with any of the remaining meat juices.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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