Courtney Roulston has created the ultimate pairing with lamb steaks, green veggies and hommus, The best part, this recipe is so quick and easy to do.
Serves44
Cook time10 mins10 minutes
Prep time20 mins20 minutes
Ingredients
2 x 215g pkts Coles Australian Lamb Leg Steak (2 pack)
2 cups (240g) frozen peas
2 zucchini, thinly sliced
200g cherry tomatoes, quartered
200g tub Coles Hommus Dip
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a large non-stick frying pan over medium heat. Spray with olive oil spray. Season the lamb and cook for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and set aside for 3 mins to rest. Slice.
Step 2
Meanwhile, cook the peas in a saucepan of boiling water for 2 mins. Add the zucchini and cook for a further 1-2 mins or until just tender. Drain well. Transfer the pea mixture to a heatproof bowl. Add the tomato and toss to combine.
Step 3
Spread the hommus over serving plates. Top with lamb and tomato mixture. Season with pepper to serve.
