Peppered lamb with kale and chickpeas

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

  • 25 mins preparation
  • Serves 4
  • Print


Peppered lamb with kale and chickpeas
  • 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
  • 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.

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