We are lucky enough to have an extensive weekday repertoire of yummy, healthy dinners that are simple to make. The focus is always on lean meat and fresh vegetables and herbs, with not too many carbohydrates to weigh us down.
One of our regular dishes is thyme and lemon lamb with zucchini and chickpea salad. I can’t take credit for the idea. It is based on a recipe in the CSIRO Healthy Heart Program cookbook but we’ve changed the cut of meat and recipe to suit our own tastes.
This is one of those dishes that is packed with flavour—it’s really surprising given the overall simplicity of the ingredients and the way you prepare them. Not only that, it’s good for you too…
Ingredients
400g lamb back strap
Filling
100g ricotta
1–2 tbs basil, finely chopped
1 tbs thyme (or lemon thyme), finely chopped
2 tsp olive oil
1 clove garlic, finely chopped
zest of 1 lemon
Salad
3 zucchini, thinly sliced lengthways (2–3mm thick)
olive oil
16 pitted kalamata olives, halved
1 x 400g tin chickpeas, drained and rinsed well
1–2 small fennel bulbs, finely sliced
2–3 tsp balsamic vinegar
2 tbs basil, roughly chopped
1 tbs thyme (or lemon thyme), roughly chopped
3 tbs parsley, roughly chopped
Method
In a bowl, combine the ricotta, basil, thyme, lemon zest and olive oil. Season with freshly ground black pepper (you can add salt to taste).
Remove any sinew from the lamb back strap and tenderise with a meat mallet until 5mm thick. Spread the ricotta mixture across the flattened meat and roll up. Use toothpicks to secure the roll, if required.
Heat some olive oil in an oven-proof frypan and sear the lamb roll for 2 minutes on each side for colour. Place in a moderate oven 180°C for 10 to 15 minutes, or until cooked to your liking. Remove from the oven and rest the meat for half the total cooking time.
Meanwhile to make the salad, toss the zucchini and fennel in a small amount of olive oil to lightly coat. Place on an oven tray and cook for approximately 8 minutes, until softened.
Transfer to a bowl and mix with the remaining salad ingredients. Cover with cling film and set aside until the lamb is ready.
Cut the lamb into chunky slices (about 2cm thick) and serve with the chickpea salad. Add a squeeze of fresh lemon juice over the top. Serves 4.