Barbecued lamb with lentil salad & lemon yoghurt dressing
- Ready In: 55 minutes
- Prep Time: 10 minutes + marinating time
- Cooking Time: 15 minutes
- Serves: 2
Here's a delicious lamb recipe with two slow-release carbs - lentils AND yoghurt. You feel fuller for longer and yet enjoy a great dinner!
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- few sprigs of fresh oregano
- zest of 1 lemon
- 300g (10oz) lamb fillet or back strap
- DRESSING:
- 1 tablespoon lemon juice
- ½ cup low fat natural yoghurt
- freshly ground pepper, to taste
- SALAD:
- 1 tablespoon olive oil
- 1 x 400g can brown lentils, drained
- 2 medium tomatoes, diced
- 35g (1oz) baby spinach leaves, shredded
Nutrition per serve
2452 kJ (584 calories), 31g fat (including 8g saturated fat), 16g carbohydrate (including 9g sugars), 7g fibre and 466mg sodium. Read our nutrition rating system.
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.
