Greek lamb cutlets with chickpea and spinach salad | Recipes | WW New Zealand
Enjoy a tasty and delicious meal with your loved ones. Learn how to make Greek lamb cutlets with chickpea and spinach salad & see the Points value of this great
Ingredients
- Canned chickpeas, rinsed and drained, 2 400g can
- Garlic, 1 clove(s), crushed
- Dried oregano, 1 tsp
- Lemon juice, ⅓ cup(s), (80ml)
- Olive oil, 1 tbs
- Lamb Frenched cutlet or rack, raw, 300 g, (12 cutlets)
- Cherry tomatoes, 250 g, halved
- Celery, 2 stick(s), finely chopped
- Reduced fat feta cheese, 70 g, crumbled
- Black olives, drained, ⅓ cup(s), (55g), sliced
- Baby spinach, 3 cup(s), (90g)
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