Qwik and easy to prepare, this is a flavoursome and delicious meal.
Oregano Lamb with White Bean Hoummos & Flatbread
Qwik and easy to prepare, this is a flavoursome and delicious meal.
Servings: 4
Ingredients
- 500 g lean lamb backstrap, trimmed
- 2 Tbsp capers roughly chopped, plus vinegar from caper jar
- 2 tsp dried oregano
- 1 Juice and zest of lemon
- 4 wholemeal pita breads
- 1 red onion thinly sliced
- 400 g 1x can no-added-salt cannellini beans rinsed, drained
- ¼ cup garlic hoummos
- 2 Tbsp chopped fresh flat-leaf parsley
- 1 oakleaf lettuce leaves separated
- 1 cucumber cut into ribbons
Instructions
- Preheat oven to 220°C/430°F. Line a large baking tray with baking paper. Place lamb on prepared tray. Combine capers, oregano, one tablespoon lemon juice and one tablespoon olive oil in a small bowl. Season. Spoon half the dressing over the lamb. Wrap breads in foil, place on tray with lamb, then bake for 8 minutes or until cooked to your liking.
- Meanwhile, place onion in a small bowl. Add vinegar from caper jar and set aside to pickle.
- Using a fork, lightly mash cannellini beans in a bowl. Add hoummos, lemon zest, remaining lemon juice and fresh parsley.
- Divide warmed flatbreads among four serving plates. Top with hoummos, lettuce leaves, cucumber, sliced lamb, pickled onion and remaining caper dressing. Serve immediately.
Notes
From: O’Neill, Tamika; (Dec 2021) 5pm Panic in: Australian Healthy Food G
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published previously: