Lemon oregano lamb with cucumber & yoghurt salad

Cooking Salads Lemon oregano lamb with cucumber & yoghurt salad

Detailed step-by-step description of how to cook the dish "Lemon oregano lamb with cucumber & yoghurt salad". Try it by all means

Lables: High protein Low carb Low kilojoule Low sodium Low sugar Lower gi Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine the lamb, lemon rind and juice, oregano, honey, and olive oil in a bowl. Season to taste with salt and pepper.
  2. For the salad: blanch the asparagus in boiling water for 1 minute. Drain and refresh in cold water, then combine in a bowl with remaining ingredients. Season to taste with salt and pepper.
  3. Heat a lightly oiled chargrill pan over high heat until just smoking. Add the lamb fillets (in batches if necessary) and cook for 3 minutes each side for medium or until cooked to your liking. Remove from the pan, cover with foil and rest for 4 minutes.
  4. Slice the lamb thinly and serve with the salad and lemon wedges.

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600g lean lamb fillets
Finely grated rind and juice of a 1/2 small lemon, plus extra wedges to serve
2 tbsp roughly chopped oregano leaves
1 tsp honey
2 tsp olive oil
2 Lebanese cucumbers, coarsely grated, squeezed of excess moisture
1 garlic clove, crushed
1 bunch asparagus, cut into 4 cm lengthways
200g low-fat natural yoghurt
2 tsp lemon juice
1/2 tsp ground cumin

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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