Lemon Pepper Lamb

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated. NOTE - the full title of the recipe is Lemon Pepper Lamb With Pea and Fetta Salad."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (516.7 g)
  • Calories 950.1
  • Total Fat - 73.9 g
  • Saturated Fat - 29.9 g
  • Cholesterol - 208 mg
  • Sodium - 2305.5 mg
  • Total Carbohydrate - 12.7 g
  • Dietary Fiber - 5.6 g
  • Sugars - 3.3 g
  • Protein - 58.4 g
  • Calcium - 546.7 mg
  • Iron - 5.3 mg
  • Vitamin C - 13.2 mg
  • Thiamin - 0.5 mg

Step 1

Toss lamb with seasoning and half the oil in a large bowl.

Step 2

Heat remaining oil in a large, non-stick frying pan over medium to high heat and add lamb and cook for about 2 to 3 minutes on each side, or until cooked to your liking; remove and rest, loosely covered with foil, for 3 minutes. ;

Step 3

Meanwhile, to make salad, boil or microwave peas until tender; drain and rinse under cold water and then drain well and transfer to a large bowl with remaining ingredients and toss to combine.

Step 4

Serve lamb with salad and couscous.

Tips & Variations


No special items needed.

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