Yoghurt coated lamb with mixed bean salad

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

Recipe «Yoghurt coated lamb with mixed bean salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.