25 mins active prep time, 6 servings
Ingredients (included in delivery)
- 500g lamb backstrap
- 2 garlic cloves, chopped finely
- 2 red onion, peeled, cut into thick wedges
- 1 bunch kale, trimmed, finely sliced
- Cherry tomatoes, halved
- 400g chickpeas, drained, rinsed
Ingredients (pantry items)
- 2 tbsp olive oil
- 1 tsp ground black pepper
- 1 tsp ground cumin
Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.
What you'll need
Olive oil, ground ball pepper, ground cumin.
In a medium bowl, combine lamb, half the oil, pepper and cumin.
2. Cook vegetables
Heat remaining oil in a large frying pan over medium heat. Add garlic and red onion. Cook for 2 minutes then add kale and cook for a further 5 minutes. Toss in tomatoes and chickpeas. Season to taste and reduce heat to low.
3. Cook lamb
Heat grill plate over a high heat and cook lamb for 3 minutes each side, or until desired. Move lamb to a warm plate and season. Rest in foil for 5 minutes.
Slice lamb thinly across the grain once cooled slightly. Serve with vegetables and drizzle meat juices from pan.