Yoghurt coated lamb with mixed bean salad

Cooking Salads Yoghurt coated lamb with mixed bean salad

Serve this succulent yoghurt-coated lamb with a refreshing bean salad for a delicious summer treat.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 200C. Combine yoghurt, garlic, cumin, mint and lemon rind in a bowl. Season. Place lamb in a glass or ceramic dish. Pour over two-thirds of the yoghurt mixture, tossing lamb to coat. Set aside for 30 mins to marinade.
  2. Heat oil in a large frying pan over medium heat. Drain lamb, discarding marinade. Cook lamb, turning, for 5 mins or until browned. Place lamb on a rack in a roasting pan. Roast for 20 mins for medium rare. Rest lamb, covered with foil, for 15 mins. Thinly slice.
  3. Meanwhile combine beans, spring onion, capsicum, mint and spinach in a bowl. Arrange on a platter. Top with lamb. Add lemon juice to the remaining yoghurt mixture, stirring to combine. Drizzle over the lamb and salad. Serve.

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1 cup Greek yoghurt
1 garlic clove, crushed
1 tsp ground cumin
2 tbsp mint, finely chopped
2 tsp lemon rind, finely grated
1.1kg Coles Australian butterflied lamb leg, trimmed
1 tbsp olive oil
2 x 400g cans four bean mix, rinsed, drained
3 spring onions, finely chopped
1 red capsicum, seeded, finely chopped
1/2 cup mint leaves, finely shredded
60g baby spinach leaves, torn
1 tbsp juice, reserved

Adv

Autors
Preparation time
40
Cooking time
25
Difficulty
Super easy
Serves
4 people
Method
Baking
Category
Salads
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