Spiced lamb with chickpea

Appetizing Spiced lamb with chickpea, orange and herb salad Recipe

This beautiful salad is a delightful combination of texture, aromas and flavours.
Spiced lamb with chickpea, orange and herb salad
Prep Time : 0:15 | Cook Time : 0:10 | Total Time : 0:25 | Serving : 4 person.


  • 1 tablespoon coriander seeds

  • 2 teaspoons fennel seeds

  • 2 (about 200g each) lamb backstraps (eye of loin)

  • 2 tablespoons extra virgin olive oil

  • 2 oranges, peeled, segmented

  • 1 red onion, thinly sliced

  • 1 bunch flat-leaf parsley, leaves picked

  • 1 bunch mint, leaves picked

  • 400g can chickpeas, rinsed, drained

  • Natural yoghurt, to serve


  • Step 1

    Place the coriander and fennel in a mortar and gently pound with a pestle until crushed. Season with salt and pepper. Place on a plate and roll the lamb in the spice mix, pressing lightly.

  • Step 2

    Heat half the oil in a large frying pan over medium-high heat. Add the lamb and cook for 2-3 minutes each side for medium, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

  • Step 3

    Meanwhile, combine the orange, onion, parsley, mint and chickpeas in a bowl. Drizzle with remaining oil and season with pepper. Arrange on serving plates. Thickly slice the lamb and arrange on the salad. Serve with natural yoghurt, if desired.

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