High-protein lamb fillet on Middle Eastern-style millet

High-protein lamb fillet on Middle Eastern-style millet: tender lamb fillet with millet, pomegranate seeds, flaked almonds, ghee and a delicate hint of cinnamon.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 540 kcal per serving
• Protein: 38 g
• Fat: 22 g
• Carbs: 44 g

Ingredients

• 300 g lamb fillet
• 120 g millet
• 1 tbsp ghee
• 50 g pomegranate seeds
• 2 tbsp flaked almonds
• 1 tsp cinnamon
• 1 pinch of salt

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve

1. Rinse the millet thoroughly in a sieve and cook it in lightly salted water until fluffy and separate.
2. Take the lamb fillet out of the fridge in good time and pat it dry. Toast the flaked almonds briefly in a dry frying pan until light brown.
3. Heat the ghee in a hot frying pan and sear the lamb fillet well on both sides until browned on the outside.
4. Reduce the heat and let the lamb fillet finish cooking briefly so it stays tender and slightly pink inside. Then leave it to rest briefly.
5. Mix the cinnamon into the cooked millet and carefully fold in the pomegranate seeds and flaked almonds, or scatter them over the top.
6. Slice the lamb fillet, salt it lightly and serve with the Middle Eastern-style millet.

Good to know

This dish is savoury and warming. The sweet and spicy note makes it special without being overloaded.

Swaps

Lamb fillet → chicken breast (milder flavour, still plenty of protein); millet → quinoa (a little more protein); ghee → olive oil (more monounsaturated fats); flaked almonds → walnuts (more omega-3 fatty acids than almonds)

Allergens

Contains tree nuts, and milk fat from the ghee. Suits children well if the meat is cooked through and mildly seasoned; in pregnancy, cook the lamb through completely until no pink is left.