Grilled Lamb with Lemon and Crushed Coriander![]() ![]() ![]() ![]() |
Ingredients
|
Method |
Energy kJ (kcal) | 1109 (265) |
Protein (g) | 18.2 |
Fat (g) | 20.9 |
Saturated (g)
|
4.9 |
Carbohydrate (g) | 1.6 |
Sugars (g)
|
1.5 |
Sodium (mg) | 308 |
Iron (mg) | 1.8 |
Zinc (mg) | 3.3 |
Vitamin B12 (ug) | 2.0 |
Vitamin D (ug) | 0.6 |
Selenium (ug) | 3.9 |
Place the lamb in one layer in a dish and pour over the marinade. Turn to coat. Cover and stand for 10 minutes or until ready to cook.
Barbecue or pan fry the lamb steaks or chops over a moderately-high heat for about 4-5 minutes each side. The lamb should remain pink. Rest a minute or two before serving with the date and lemon couscous and quince paste in honey dressing.