Barbecued lamb with lentil salad & lemon yoghurt dressing

Directions

1. Combine the olive oil, garlic, oregano and lemon zest in a bowl. Add the lamb fillets or backstrap and marinate for at least 30 minutes. To cook, add the marinated lamb to a fry pan over medium-high heat or on the barbecue. Cook for 3 minutes each side if you want medium-rare as shown in the picture. Remove, cover with foil and set aside to rest for 10 minutes whilst you prepare the dressing and salad.

2. Meanwhile, combine the lemon juice with the yoghurt in a small  bowl, leaving aside a squeeze of the lemon juice. Add pepper.  Using a fork, whisk to combine.

3. To make the salad, heat the olive oil in a fry pan over a medium heat and add the lentils, stirring till warm through. Add the tomatoes and spinach plus the squeeze of lemon juice reserved and stir to combine. Remove from the heat.

4. Slice the lamb across the grain about 1.5cm (3/4") thick.

5. Spoon the lentil salad onto serving plates. Top with the sliced meat and pour over the dressing.

     Photo thanks to dietitian Sophie Feng. You can enjoy more of Sophie's great food snaps on Instagram at @sophies_foodfeast.