Minted lamb with Greek salad and tzatziki

Serves: 4

Time to make: 30 mins , plus 1 hr marinating

Ingredients

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2 teaspoons olive oil plus 1 tablespoon, extra

1 lemon, zest

¼ cup lemon juice

½ teaspoon dried oregano

1 bunch fresh mint

500g lamb backstrap or lean lamb leg steaks

1 head baby cos lettuce, trimmed, shredded

4 tomatoes, cut in wedges

1 large cucumber, halved lengthways, sliced

1 small red onion, thinly sliced

12 kalamata olives

100g reduced-fat feta cheese

1 clove garlic, crushed

200g tub low-fat tzatziki (yoghurt, cucumber, mint mix)

2 large wholemeal pita breads, cut in wedges

Instructions

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1 Combine the 2 teaspoons oil, lemon zest, 2 tablespoons lemon juice and seasoning in a shallow, non-metallic bowl. Roughly chop half the mint and add to bowl. Add lamb, turning to coat with marinade. Cover and refrigerate for 1 hour.

2 To make Greek salad, finely shred the remaining mint and place in a bowl. Add lettuce, tomatoes, cucumber, onion, olives, feta, the remaining oil, garlic and the remaining lemon juice. Season with black pepper and toss until well combined.

3 Place a chargrill pan over a medium-high heat (or heat a barbecue hotplate to medium- high). Once hot, add lamb and cook each side for 3 minutes for medium rare or cook to your liking. Transfer to a plate, cover with tinfoil and rest for 10 minutes. Thinly slice lamb and serve with salad, tzatziki and pita bread.

Variations

Make it gluten free: Use gluten-free pita bread and check tzatziki is gluten free.

Nutrition Info (per serve)

Calories 428 cal

Kilojoules 1790 kJ

Protein 39 g

Total fat 17 g

Saturated fat 6 g

Carbohydrates 30 g

Sugar 10 g

Dietary fibre 8 g

Sodium 830 mg

Calcium 310 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.