Barbecued lamb with lentil salad and lemon yoghurt dressing
(at time of publication)
- 1 teaspoon olive oil
- 1 clove garlic, crushed
- few sprigs fresh oregano, roughly torn
- 1 lemon, zest
- 300g lean lamb leg steaks
- juice of 1 lemon
- 1⁄2 cup low-fat plain yoghurt
- freshly ground black pepper, to taste
- oil spray
- 400g can brown lentils, drained, rinsed
- 2 medium tomatoes, diced
- 35g (3⁄4 cup) baby spinach, shredded
1 Combine olive oil, garlic, oregano and lemon zest in a bowl. Add lamb and marinate for at least 30 minutes. Brown marinated lamb in a frying pan over a medium-high heat or on the barbecue until just cooked. Remove, cover and set aside.
2 Meanwhile, to make dressing, combine lemon juice with yoghurt in a small jar, leaving aside a squeeze of lemon juice. Season with pepper. With the lid on, shake to combine.
3 To make salad, heat oil spray in a frying pan over a medium-high heat and add lentils, stirring to warm through. Add tomatoes, spinach and the extra squeeze of lemon juice. Stir to combine. Remove from heat.
4 Slice lamb across the grain (about 1.5cm thick).
5 Spoon lentil salad onto serving plates. Top with sliced meat and pour over dressing.
Make it gluten free: Check yoghurt is gluten free.
Nutrition Info (per serve)
Total fat 20g
–Saturated fat 5g
Dietary fibre 8g
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