Tangy yoghurt is great with aromatic seasoned lamb and a salad thats full of crunch and flavour. Whats more, this dish is low fat and ready in no time.
- Preheat a chargrill or barbecue grill on high. Place the seasoning and lamb in a sealable plastic bag. Shake to coat. Spray the lamb with oil. Cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside to rest. Thinly slice across the grain.
- Meanwhile, place the couscous in a large heatproof bowl. Pour over the water. Cover with plastic wrap and set aside for 5 minutes or until the liquid is absorbed. Add the mango, capsicum, mint, coriander, shallot and lemon juice. Season with salt and pepper and toss until well combined.
- Divide the couscous mixture among serving plates. Top with the lamb and yoghurt.
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Food Storage Container Set
Food Storage Container Set
Cutting Board Set