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Courtney Roulston’s grilled lamb with hommus peas and zucchini

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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.

  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes
Courtney Roulston’s Grilled Lamb with Hommus Peas and Zucchini


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. Step 3

    Spread the hommus over serving plates. Top with lamb and tomato mixture. Season with pepper to serve.