Light, quick, healthy and delicious. This is a satisfying and flavoursome easy mid-week meal. Add a cous cous salad if you need something to fill up your dining companions. If there is any leftover, this is just as delicious the next day in pita bread.
| Servings | 4 |
| Preparation time | 5 mins |
| Cooking time | 25 mins |
INGREDIENTS
- For the lamb
- 450g lamb backstrap
- 4 tablespoons extra virgin olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon cumin seeds
- 1 teaspoon ground cumin
- 2 garlic cloves, finely chopped
- 1 lemon, zested (reserve juice)
- For the salad
- 1 bunch of flat-leaf parsley
- 1 bunch of mint leaves
- 4 medium tomatoes, quartered and roughly chopped
- 1 red onion, halved and thinly sliced
- 1 teaspoon paprika flakes – optional
- ½ cup Greek yoghurt
- 2 teaspoon ground sumac
- Salt and pepper
METHOD
- Marinate the lamb by laying it in a shallow container and covering with 3 tablespoons of extra virgin olive oil thyme, cumin, garlic and lemon zest. Mix to coat the lamb. Cover and refrigerate.
- Pick the leaves from the parsley and mint and discard the stems. Add them to a bowl with the tomatoes and onion and mix. Mix the yoghurt with the remaining extra virgin olive oil, lemon juice, sumac and paprika flakes with a good pinch of salt and pepper.
- Heat the grill or BBQ. Cook the lamb for 3 minutes on each side or browned all over. Allow to rest.
- Place the salad on a tray. Dress with the yoghurt dressing. Slice the lamb. Place on the salad. Season. Serve.
