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Prep time
5 minutes
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Cook time
15 minutes
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Serves
2
Author Notes
Light and fresh. Quick and easy to make. Sign me up for this healthy weeknight meal.
The freshness of the watermelon cuts through the salty umami lamb. —alasdairdunlop
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Ingredients
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350-400 grams
lamb fillet
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1/4
Watermelon, cubed
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1 bunch
Mint
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600 grams
Chickpeas
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100 grams
Watercress
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1/2
Red onion
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1 teaspoon
Paprika
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1 handful
Cashews
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1/4 cup
soy sauce
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1/2 teaspoon
brown sugar
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2 teaspoons
white wine vinegar
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1
garlic clove
Directions
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Remove the lamb from the fridge for 15 minutes. Pat dry with a paper towel.
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Meanwhile, drain the chickpeas and add to a hot pan with a little olive oil. After 30 seconds add the paprika and continue to cook for a further 30 seconds. Set the chickpeas aside and allow to cook.
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Combine the mint, watermelon, watercress and red onion. Mix well and add the chickpeas when they have cooled.
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Heat a pan until it is very hot then add the lamb, pressing down firmly. Depending on the thickness of the lamb will depend on how to cook. If it’s 1cm thick, I cook for 60 seconds per side. This ensures the exterior is seared but the middle is still slightly pink. Let the lamb rest for 5 minutes.
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Combine the ingredients for the sauce. Slice the lamb thinly.
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In a hot pan, add the sauce and cook under high heat until it reduces. This should take a few minutes but will happen quickly.
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When the sauce is reduced, coat the lamb slices. Dont add the lamb to the pan, otherwise it'll cook further.
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Plate the salad and serve.
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