Name: Lamb with tomato salad and mint yogurt
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Mint yoghurt; 1 cup (280g) low-fat natural yoghurt; 2 cloves garlic, crushed; 1 tablespoon chopped fresh flat-leaf parsley; 1 tablespoon finely chopped fresh mint; 1 tablespoon lemon juice; salt and pepper to taste; 600 gram lamb backstraps, trimmed; 1/2 medium (85g) red onion, sliced thinly; 4 small (240g) egg tomatoes, sliced thinly; 1 cup fresh flat-leaf parsley leaves; 1 cup fresh small mint leaves; 2 teaspoon ground sumac; 8 pitta bread

Lamb with tomato salad and mint yogurt

It's hard to imagine a better pairing than tender seasoned lamb and mint yoghurt. Served with pitta bread, this becomes the ideal cocktail or finger food for any upcoming party of family gathering.

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

Mint yoghurt

1 cup (280g) low-fat natural yoghurt

2 cloves garlic, crushed

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh mint

1 tablespoon lemon juice

salt and pepper to taste

600 gram lamb backstraps, trimmed

1/2 medium (85g) red onion, sliced thinly

4 small (240g) egg tomatoes, sliced thinly

1 cup fresh flat-leaf parsley leaves

1 cup fresh small mint leaves

2 teaspoon ground sumac

8 pitta bread

Method

1.To make mint yoghurt: combine all ingredients in a bowl: cover; refrigerate until needed.

2.Cook the lamb on a heated, oiled grill plate for about 10 minutes or until cooked as desired. Transfer to a warmed plate; cover to keep warm.

3.Meanwhile. combine the onion, tomato, herbs, sumac and salt and pepper to taste in a medium bowl; toss gently.

4.Serve sliced lamb with salad, pitta and mint yoghurt sprinkled with a little extra mint, if desired. Not suitable to freeze. Not suitable to microwave.

Women's Weekly Food