| | Middle Eastern lamb mixed plate
Middle Eastern lamb mixed plate
Middle Eastern lamb mixed plate 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Spray lamb with oil. Sprinkle with allspice. Season. Heat a barbecue grill or chargrill on medium-high. Cook lamb for 3 mins each side or until cooked to your liking. Rest, covered with foil, for 5 mins.
  2. Spray eggplant, capsicum and cauliflower with oil. Season with salt and pepper. Cook vegetables on grill, tossing occasionally, for 5 mins or until tender. Transfer to a plate.
  3. Meanwhile, combine tahini, lemon juice, cumin and 2 tbsp water in a bowl. Season.
  4. Divide lamb and vegetables among serving plates. Sprinkle with walnuts. Serve with tahini sauce, mint, lemon wedges and pita.
Time for preparing:
15 min.


  • 12 (110g each) Coles Australian lamb loin chops
  • Olive oil spray
  • 2 teaspoons ground allspice
  • 1 eggplant, cut into wedges lengthways
  • 1 red capsicum, cut into strips
  • 1 cauliflower, cut onto florets
  • 1/4 cup (70g) tahini
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cumin
  • 1/4 cup (30g) walnuts, toasted, chopped
  • Mint sprigs, to serve
  • Lemon wedges, to serve
  • Pita bread, to serve