Free Healthy Recipe - Grilled lamb cutlets with black eye beans and broccolini

Gluten free

Copyright John Paul Urizar

Black eye beans are native to Africa but are used extensively in the Deep South USA in soul food. They are a great source of calcium, vitamin A , folate and fibre. Here's a very easy meal the whole family can enjoy.

1 cup black eye beans, soaked overnight
2 pieces preserved lemon
2 cloves garlic, crushed
1½ tbs olive oil
½ tbs lemon juice
8 springs thyme
1 bunches broccolini

inse the black eye beans and add them to a pot of fresh water. Bring the water to the boil then reduce the heat to simmer. Cook the beans for approximately 40 minutes or until tender - the cooking time will vary depending on the age of the bean. Once cooked, drain and set asid

Place the preserved lemon, cumin seed, garlic, olive oil, lemon juice and thyme in a food processor and process until it forms a smooth paste.
Stir the preserved lemon paste through the beans.
Brush the lamb with olive oil and place on a hot grill pan to cook for approx 4 - 5 minutes each side depending on your preference.
Steam the broccolini and serve with the beans and lamb.

Note: to save time cook extra beans than the recipe stipulates and freeze them to use in the future.

Makes 4 servings

Scale recipe to serves

Prep Time:
Cooking Time: 50 mins
Ready in: 65 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 1717 kj
Calories 410 kcal
Fat 19.1 g
Saturated Fat 6.6 g
Total Carbohydrate 16.6 g
Total Protein 38.8 g
Fibre 9.4 g

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