1/4 cup olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 garlic clove, crushed
4 (125g each) extra-trim lamb leg steaks
100g baby spinach
1/4 cup almond kernels, chopped
1/2 small red onion, halved, thinly sliced
Hommus, chargrilled wholemeal pita pocket bread and lemon wedges, to serve
1 cup vegetables of your choice.
Step 1: Combine 2 tablespoons oil, cumin, coriander and garlic in a shallow glass or ceramic dish. Season with salt and pepper. Add lamb. Turn to coat. Set aside for 10 minutes, if time permits.
Step 2: Heat a large, non-stick frying pan over medium-high heat. Cook lamb for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover. Set aside for 5 minutes to rest. Thinly slice lamb.
Step 3: Meanwhile, combine spinach, almonds and onion in a bowl. Divide spinach mixture between plates. Top with lamb and a dollop of hommus. Drizzle with remaining oil.
Recipe: Provided by Nutritionist, Emma Brown from taste.com.au