Barbecued lamb with lentil salad and lemon yoghurt dressing
- 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.
Nutrition Info (per serve)
Total fat 20g
Saturated fat 5g
Dietary fibre 8g
Make it gluten free: Check yoghurt is gluten free.
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