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Barbecued lamb with lentil salad
Barbecued lamb with lentil salad
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Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Savor a delightful lunch with grilled lamb and lentil salad.
Ingredients:
  • 18.40 gm olive oil
  • 1 garlic clove, crushed
  • Fresh oregano, sprigs roughly torn
  • Zest of 1 lemon
  • 500g lamb fillet, trimmed (or backstrap)
  • 125.00 ml low-fat natural yoghurt
  • 1/2 lemon, juiced
  • 1.25 gm ground cumin
  • 1/2 tsp ground coriander
  • 400g can brown lentils, drained, rinsed
  • 2 medium tomatoes, diced
  • 35g baby spinach leaves, shredded
  • 21.00 gm lemon juice
Instructions:
  • Combine olive oil, fragrant garlic, earthy oregano, and bright lemon zest in a bowl. Gently coat the lamb fillets in the flavorful mixture. Let marinate for a minimum of 30 minutes.
  • Prepare the dressing by combining yogurt and fresh lemon juice in a bowl. Season to your liking.
  • Heat up a char-grill or barbecue on high until sizzling. Cook the lamb fillets for 3-5 minutes, flipping once, until perfectly done. Set aside, cover, and keep them warm.
  • For the lentil salad: Warm olive oil in a frying pan over medium heat. Sauté spices for 30 seconds until fragrant. Mix in lentils and heat for 1-2 minutes. Then, add tomatoes, spinach, and lemon juice. Stir for 1 minute until spinach wilts.
  • Present the sliced lamb on a vibrant salad bed and generously drizzle with dressing.

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