Grilled Lamb with Lemon and Crushed Coriander

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Prep: 15 mins + marinating time

Cook: 10 mins

Serves 4

Source of iron

Ingredients

4-6 Quality Mark lamb steaks or 6-8 Quality Mark lamb loin chops
½ onion, peeled
½ teaspoon salt
grated rind and juice 1 lemon
¼ cup oil, olive is nice here
1 tablespoon toasted coriander seeds, crushed

Method

Grate or finely chop the onion. Mix with the salt, lemon rind, juice, oil and coriander seeds.

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.

Suitable Cuts
Nutrition
Tips & Tricks

LEG STEAKS

LOIN CHOPS

SCHNITZEL

Nutrition Information Per Serving

Serving size: 130g

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

Toast coriander seeds in a hot frying pan, shaking regularly until they darken in colour and become fragrant. Once toasted transfer to a plate to arrest further cooking and potential burning.Lamb cuts to use: Loin chops are an economical choice. Lamb cutlets are more expensive and equally delicious. Allow 4-5 minutes cooking time.
Pierce a bamboo skewer through the lamb steaks to keep them in a nice shape while cooking.