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Spiced Grilled Lamb Salad with Yoghurt Dressing
The aromatic spice mix is the perfect partner to the delicate lamb backstrap, simply sliced over a crunchy fresh salad, serve this at the weekend bbq or whip it up for a healthy mid-week dinner.
Ingredients
Salad
2 tablespoon olive oil
2 x 250grm lamb backstraps, trimmed
400 grm can tinned chickpeas, rinsed and drained
1 red onion, thinly sliced
200grm grape tomatoes, quartered
¼ cup chopped coriander leaves
¼ cup chopped mint leaves
2 cups baby salad leaves
juice and zest of ½ lemon
¼ teaspoon salt
¼ teaspoon cracked black pepper
Spice Mix
1 teaspoon ground cumin
1 teaspoon ground fennel
1 teaspoon cayenne pepper
½ teaspoon sea salt flakes
½ teaspoon ground black pepper
2 tablespoon olive oil
Yoghurt Dressing
200grm thick Greek yoghurt
juice and zest of ½ lemon
1 clove garlic, crushed
extra, chopped coriander, mint and a lemon wedge to serve
Method
For the spice mix, combine all ingredients into a large bowl and drizzle in 2 tablespoon olive oil.
Add the lamb back straps and toss to completely coat.
Set aside to marinate for 5 mins.
In a separate bowl, combine the remaining olive oil, lemon juice, salt and pepper and whisk to combine.
Add the chickpeas, red onion, tomato, lemon zest, coriander and mint and toss to completely coat in the olive oil.
For the yoghurt dressing, combine all ingredients in a separate bowl and stir to combine.
Set aside.
Heat a chargrill pan or bbq to a medium-high heat and cook the lamb backstraps for 2-3 minutes on each side until lightly charred, but still rose in colour inside.
Set aside to rest for 2-3 minutes.
Slice across the grain into thick slices.
To serve, place the salad onto a plate and top with the sliced lamb.
Dollop the yoghurt dressing on top and scatter with the extra coriander and mint on top and serve with a lemon wedge.
Recipe by Alana Lowes
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