Barbecued lamb with lentil salad

For a light and lovely lunch try this barbecued lamb with lentil salad.

Recipe «Barbecued lamb with lentil salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp olive oil, 1 garlic clove, crushed, Fresh oregano, sprigs roughly torn, Zest of 1 lemon, 500g lamb fillet, trimmed , 1/2 cup low-fat natural yoghurt, 1/2 lemon, juiced, 2 tsp olive oil , 1/2 tsp ground cumin, 1/2 tsp ground coriander, 400g can brown lentils, drained, rinsed, 2 medium tomatoes, diced, 35g baby spinach leaves, shredded, 1 tbsp lemon juice.

Ingredients:

• 2 tsp olive oil 
• 1 garlic clove, crushed 
• Fresh oregano, sprigs roughly torn 
• Zest of 1 lemon 
• 500g lamb fillet, trimmed 
• 1/2 cup low-fat natural yoghurt 
• 1/2 lemon, juiced 
• 2 tsp olive oil 
• 1/2 tsp ground cumin 
• 1/2 tsp ground coriander 
• 400g can brown lentils, drained, rinsed 
• 2 medium tomatoes, diced 
• 35g baby spinach leaves, shredded 
• 1 tbsp lemon juice 

Instructions

1. In a bowl, combine olive oil, garlic, oregano and lemon zest. Add lamb fillets, turning to coat. Marinate for at least 30 mins.
2. To make the dressing: In a bowl, whisk together yoghurt and lemon juice. Season to taste.
3. Preheat a char-grill or barbecue on high. Char-grill (or pan-fry) lamb fillets for 3-5 mins, turning once, until just cooked. Remove from heat, cover and keep warm.
4. To make the lentil salad: Heat olive oil in a frying pan on medium. Add spice and cook for 30 seconds, until aromatic. Stir in lentils and heat for 1-2 mins to warm through. Add tomatoes, spinach and lemon juice, tossing for 1 min, until spinach wilts.
5. Serve lamb sliced on a bed of salad. Drizzle with dressing.