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

Recipe «Lemon oregano lamb with cucumber & yoghurt salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.