Turkish Lamb Salad

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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.

By

Peter Bouchier

August 28, 2023

40th Anniversary

Lamb

4

servings

30

minutes

5

m prep +

25

m cook

calories

Equipment

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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

1.

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.

2.

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.

3.

Heat the grill or BBQ. Cook the lamb for 3 minutes on each side or browned all over. Allow to rest.

4.

Place the salad on a tray. Dress with the yoghurt dressing. Slice the lamb. Place on the salad. Season. Serve.

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About the author

Peter Bouchier is Melbourne's leading premium butcher. We have three locations across Melbourne, and we're dedicated to providing the very best products for our customers.

Keywords:

"fresh", "spring", "summer"

Get premium meat for any recipe with Peter Bouchier.

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