Lamb with Baby Kale Feta Salad and Chimichurri Yoghurt

Lamb with Baby Kale Feta Salad and Chimichurri Yoghurt

Ready in 20 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, June 25, 2017.

Delicious lamb with Argentinian flavours.


Ingredients

BABY KALE FETA SALAD

  • ¼ cup freekeh (see tip)
  • ½ head broccoli, florets and stalk finely diced
  • 2 teaspoons butter
  • 1 clove garlic
  • 1-2 handfuls baby kale leaves
  • 1 spring onion, thinly sliced
  • 30g feta cheese, crumbled
  • Zest and juice of ½ lemon
  • 1 tablespoon chimichurri

CHIMICHURRI YOGHURT

  • 1-2 tablespoons natural yoghurt
  • 1 tablespoon chimichurri
  • Pinch of chilli flakes (optional)

LAMB

  • 150g lamb leg steak (at room temperature)
  • ½-1 teaspoon lamb spice mix

TO SERVE

  • 1-2 tablespoons eggplant purée (at room temperature)

Steps

  1. a small pot of salted water to the boil. Bring a half full kettle to the boil. b
  2. Cook freekeh in pot of boiling water for about 15 minutes, until tender with a slight bite. Add broccoli for last minute of cook time, until bright green and tender. Drain well and set aside.
  3. While freekeh cooks, combine all chimichurri yoghurt ingredients in a small bowl and season to taste with salt and pepper. Set aside.
  4. Pat lamb dry with paper towels and season with lamb spice mix and salt. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook lamb for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking.
  5. Remove lamb from pan and set aside, covered with foil, to rest for about 5 minutes. Carefully wipe pan clean with paper towels and return to medium heat with butter and a drizzle of oil.
  6. Add garlic and kale and stir-fry for 1-2 minutes, until kale starts to wilt. Remove from heat and add cooked freekeh, broccoli and all remaining baby kale feta salad ingredients. Mix to combine and season to taste with salt and pepper.
  7. place a dollop of eggplant puree in middle of a plate and top with baby kale feta salad and lamb. Drizzle with chimichurri yoghurt.

Nutritional Information

Energy 2694 kj
644 kcal
Protein 54.0g
Carbohydrate 41.2g
Fat 32.8g