Categories: lamb, low carb

Ingredients

• 1/2t ground cinnamon
• 1t ground cumin
• 1t ground coriander
• 1t garlic powder
• 3/4t salt
• 2 x 20g lamb backstraps/loin
• 1 1/2T olive oil
• 4 green onions
• 400g grape or cherry tomatoes, halved
• 2 x 400g can chickpeas, drained & rinsed
• 1c lightly packed fresh flat leaf parsley, coarsely chopped
• 2T lemon juice

Directions

1. Heat grill pan over hight heat

2. Put all spices, garlic powder & salt in a bag, shake to combine

3. Add lamb, seal bag and shake to coat

4. Drizze 2t oil over lamb

5. Grill 3 – 4 min per side

6. Slice green onion & combine with tomatoes, chickpeas & parsley

7. Whisk remaining oil & juice together, toss through salad

8. Season with s&p to taste

9. Per Serve:

10. 18g fat

11. 1770 Kj

12. 22g carb

13. 39g protein

14. 9g fat

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