• Partnered with
  • Quick
  • Serves 4
  • 25 mins prep

Peppered lamb with kale and chickpeas

Peppered lamb with kale and chickpeas
Triple tested. For your success every time.

Give your next dose of lamb a nutrition upgrade with the robust superfood, kale, and protein-rich chickpeas.


Peppered lamb with kale and chickpeas

  • 2 tbsp extra virgin olive oll
  • 1 tsp freshly ground black pepper
  • 1 tsp ground cumin
  • 2 lamb backstraps
  • 2 cloves garlic, chopped finely
  • 2 red onions, peeled, cut into thick wedges
  • 1 bunch kale, trimmed, finely sliced
  • 1 punnet cherry tomatoes, halved
  • 400 g can chickpeas, drained, rinsed


Peppered lamb with kale and chickpeas

  1. In a medium bowl, combine 2 teaspoons of the oil, pepper, cumin and lamb. Toss to ensure the lamb is well coated.
  2. Heat remaining oil in a large non-stick frypan over a medium heat; add the garlic and red onion wedges. Cook, stirring, for 2 minutes. Add the kale and cook for a further 5 minutes or until the kale is soft and emerald green. Add the tomatoes and chickpeas, season with salt and freshly ground black pepper. Toss to combine; reduce heat to low.
  3. Heat a grill plate over a high heat and cook the lamb backstraps for 3 minutes on each side or until cooked as desired. Remove to a warm plate and season with sea salt. Cover loosely with foil for a few minutes. Slice the lamb thinly across the grain and serve with the cooked kale. Drizzle with any of the remaining meat juices.


Keep your screen alive while you cook. No more shutting down mid-recipe. Your screen will stay on for an hour with no impact on your device settings.
Hi there! Visiting us from ? We have a local site for you at