Lamb Steaks with Tahini Spiced Lentils
My hubby is a huge fan of lamb in any dish he can get his hands on so I’m always keen to come up with new ways to incorporate the meat into our weekly meal plan. Last week, I decided to mix things up a little and prepare this warm wintery salad so that we could indulge in a bit of lamb steak, without going too heavy on the points and the result was delicious. The warm salad is fresh with herbs and filling because of the lentils and the tahini dressing give the whole dish a lovely houmousy flavour that goes so well with the lamb.
Best of all, it’s extremely quick and easy to prepare. I serve the dish with green beans per person however if you wanted to add a flat bread or even some roasties (remember to add the extra points), you could.
If you aren’t a huge fan of lamb, this dish would work equally as well with lean rump steak.
POINTS AND NUTRITIONAL INFORMATION
Serves 2 – per serving = 6 points or 322 cals, 15.5g fat, 18.6g carbs, 25.3g protein
Ingredients
200g green beans, trimmed
1/2 red onion, finely sliced
125g cooked puy lentils (I use Merchant Gourmet)
10g each fresh mint and fresh parsley
2 large handfuls of rocket
2 x 70g lean lamb steaks, fat removed
Low calorie cooking spray
Salt and black pepper
For the dressing
1 tbsp tahini
1 garlic clove, peeled and finely minced
Zest and juice of 1 lemon
½ tbsp olive oil
1 tsp chilli sauce (I use Sriracha)
Method
- Start by making the dressing. Add the tahini, garlic, lemon zest, olive oil and chilli sauce to a small bowl. Mix with a splash of warm water until you have a loose ‘dressing’ consistency. Pop the dressing to one side.
- Next, blanch the green beans in salted water for 3–4 minutes. Drain and then place into a hot frying pan with the red onion. Spray both with low-calorie cooking spray and fry for 3–4 minutes until the beans start to char and take on some colour. Put the green beans and red onion into a large bowl.
- Warm the cooked puy lentils through in the microwave according to the packet instructions (I warmed mine for 45 seconds) and then add to the bowl with the green beans and onion.
- Next, add the mint, parsley and rocket to the bowl.
- Pour in the dressing, season with salt and pepper and then toss everything together so the dressing coats the contents of the bowl nicely.
- Finish with a squeeze of lemon juice (I used the juice of half the lemon) and then pop the bowl to one side while you cook the lamb.
- Spray a hot frying pan with low-calorie cooking spray, season the lamb steaks with salt and pepper and then add to the pan. Fry for 2–3 minutes on one side, turn and fry for another 2–3 minutes on the other side for medium rare. If you like the lamb more well done, add 1–2 minutes per side.
- Pop the green beans/lentil mix into the centre of two plates and top each with a lamb steak. Serve with a slice of lemon.
Hi Emma, is the recipe correct saying 2 x 70g lamb steaks? That seems awfully small.
Sorry meant to say Laura ( I was cross referencing bloggers) 🙂
No worries Alison, yes I bought a standard pack from Morrison’s and after I trimmed the pack they were 70g. You can use a large steak if you would like, you would just need to add the extra points x
Think I’ll go with the rump steak then 🙂 thanks
Made this tonight with Quorn steak for me and lamb for the husband and both really enjoyed it! Lovely flavours x