Name: Lamb salad with lemon yogurt dressing
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 750 gram lamb backstrap; 2 clove garlic, crushed; 1 tablespoon finely chopped fresh mint leaves; 1 tablespoon finely shredded lemon rind; 2 tablespoon lemon juice; 2 medium_piece red capsicums (400g); 2 lebanese cucumbers (260g), sliced thinly; 1 medium_piece red onion (170g), sliced thinly; 3/4 cup (120g) kalamata olives, seeded; 100 gram fetta cheese, crumbled; 1 baby cos lettuce; 200 millilitre yogurt; 1/4 cup (60ml) lemon juice; 1 clove garlic, crushed; 2 tablespoon water

Ingredients

750 gram lamb backstrap

2 clove garlic, crushed

1 tablespoon finely chopped fresh mint leaves

1 tablespoon finely shredded lemon rind

2 tablespoon lemon juice

2 medium_piece red capsicums (400g)

2 lebanese cucumbers (260g), sliced thinly

1 medium_piece red onion (170g), sliced thinly

3/4 cup (120g) kalamata olives, seeded

100 gram fetta cheese, crumbled

1 baby cos lettuce

200 millilitre yogurt

1/4 cup (60ml) lemon juice

1 clove garlic, crushed

2 tablespoon water

Method

1.Combine lamb with garlic, mint, rind and juice in large shallow dish; cover, refrigerate and leave to marinade for 3 hours or overnight.

2.Drain lamb; discard marinade. Cook lamb in heated, oiled grill pan (or grill or barbecue) until browned all over and cooked as desired. Cover lamb, rest 5 minutes; slice thinly.

3.To make lemon yogurt dressing; whisk together yogurt, lemon juice,garlic and water. Season to taste.

4.Cut capsicums into diamond shapes. Gently toss lamb, capsicum, cucumber, onion, olives, cheese and lettuce leaves in large bowl with lemon yogurt dressing.

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Ingredients

Method

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