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
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Cooking tools:
- Grill
- Dish
- Aluminum foil
- Mixing bowl
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Plate
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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