Ingredients
- 1/4 cup chopped fresh continental parsley
- 1 tbs drained capers, chopped
- 4 lamb rump steaks
- Olive oil spray
- 400g can chickpeas, rinsed, drained
- 2 Lebanese cucumbers, halved lengthways, thinly sliced
- 1 avocado, coarsely chopped
- 1/2 red onion, cut into thin wedges
- 60ml (1/4 cup) fresh orange juice
- 2 tbs extra virgin olive oil
- 1/2 cup fresh mint leaves
Description
Parsley-crusted Lamb With Chickpea Salad Recipe - Combine Parsley And Capers In A Shallow Dish. Rub Over Lamb. Heat A Large Non-stick Frying Pan Over Medium Heat. Spray With Oil. Cook The Lamb For 4-5 Minutes Each Side For Medium...
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