Grilled Lamb with Tahini Sauce and Pumpkin Taboulli

This succulent recipe packs a lot of punch in the nutrition stakes; rich in top quality protein, lower GI carbohydrates, healthy fats, fibre and plenty of vitamins and minerals such as iron.
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Details
  • Serves 4
  • 18 Ingredients
  • 15 Minutes Prep
  • 50 Minutes Cook
  • Easy
Nutrition
  • Energy 2613kJ
  • Protein 44g
  • Fat (total) 24g
  • - Saturated Fat 5g
  • Carbohydrate (total) 53g
  • Fibre 11g
  • Sodium 179mg

Ingredients

600g pumpkin, cut into 2cm pieces

600g lamb backstrap, fat trimmed

2 teaspoons olive oil

1 teaspoon dried oregano

1 cup instant couscous

1 cup frozen broad beans

1 tablespoon tahini

200g Greek style natural yoghurt

3 tablespoons lemon juice

1 garlic clove, crushed

1 cup flat-leaf parsley, coarsely chopped

1/2 cup mint leaves, coarsely chopped

2 green shallots, sliced

2 tomatoes, chopped

2 tablespoons olive oil

2 tablespoons lemon juice

1/2 teaspoon mixed spice

1/2 teaspoon cracked black pepper

Method

  1. Preheat oven to 220°C. Line baking tray with baking paper. Place pumpkin pieces on prepared tray and bake in oven for 40 minutes or until tender and golden. Reserve.
  2. Rub lamb with oil and season with freshly ground black pepper. Heat frying pan and cook lamb over high heat for 4-5 minutes on each side or until cooked to your liking. Scatter with dried oregano. Place on warm plate and lightly cover with foil. Rest meat for 10 minutes before slicing.
  3. Place couscous in a bowl and pour over 1 cup (250ml) boiling water. Soak for 2 minutes, fluff up with a fork. Boil, steam or microwave broad beans until hot. Peel off outer skin if desired. Fold into couscous. Keep warm.
  4. Place tahini in mixing bowl. Add lemon juice and stir to combine. (If the tahini is very firm, add 1-2 tablespoons of boiling water to loosen it). Stir in yoghurt and garlic.
  5. Combine roasted pumpkin with chopped parsley, mint, green shallots, tomato. Whisk together the oil, lemon juice, mixed spice and cracked black pepper. Gently toss through salad.
  6. Thickly slice lamb and drizzle with tahini sauce. Serve with bean couscous and pumpkin tabouli.

Dietitian Notes / Recipe Tips

Red meats are a great source of protein, iron, zinc, vitamin B12, niacin, riboflavin, vitamin B6, panthothenic acid and phosphorus.

The iron found in lean meats is termed haem-iron. It is well absorb by our bodies compared to plant-derived iron (non-haem iron). If you are experiencing symptoms such as lethargy, struggling to think clearly and or low mood, you may be low in iron. The best way to know if you are low in iron is to get a blood test via your GP.

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Provider Acknowledgement

Recipe and image reproduced with permission from www.beefandlamb.com.au.

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