Ingredients
Method
1.In a bowl, toss lamb in ½ teaspoon olive oil. Season.
2.Heat a char-grill pan or barbecue on high. Cook lamb for 2-3 minutes each side until cooked to taste. Transfer to a plate and rest, covered, for 5 minutes.
3.In a nonstick frying pan, heat remaining oil on medium. Sauté half the garlic for 1 minute. Add silverbeet and cook for 1-2 minutes until wilted. Transfer to a bowl with lentils, beetroot and 1/3 cup mint leaves.
4.Finely chop remaining mint and combine in a bowl with yoghurt, remaining garlic and juice.
5.Serve lentil salad topped with sliced lamb and drizzled with yoghurt mixture.
