Name: Grilled lamb with eggplant and spinach salad
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 1
Ingredients: 450g (approx 2) lamb backstrap; 3.13 gm ground cumin; 18.20 gm olive oil; 82.50 ml European yoghurt; 1 garlic clove, crushed; 50.00 ml mint, chopped; 190g store-bought grilled eggplant, drained and cut into large pieces; 80g baby spinach leaves; salt and cracked black pepper

Grilled lamb with eggplant and spinach salad

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Prep Time:
10 minutes

Cook Time:
14 minutes

Total Time:
24 minutes

Refreshing mint yogurt dressing pairs perfectly with lamb and eggplant salad.

Ingredients:

450g (approx 2) lamb backstrap
3.13 gm ground cumin
18.20 gm olive oil
82.50 ml European yoghurt
1 garlic clove, crushed
50.00 ml mint, chopped
190g store-bought grilled eggplant, drained and cut into large pieces
80g baby spinach leaves
salt and cracked black pepper

Instructions:

Evenly coat lamb with cumin and set aside. Preheat oven to 180°C. Heat oil in a grill or non-stick frypan over medium-high heat, then cook lamb for 2-3 minutes on each side until well browned. Remove from heat, wrap lamb in foil, and transfer to oven. Bake for 6-8 minutes for medium or until desired doneness. Let it rest for five minutes, then thinly slice before serving.
In a small bowl, combine yogurt, garlic, mint, and 1-2 tablespoons of warm water. Mix well until smooth and creamy.
Combine the lamb, eggplant, and spinach in a large serving bowl. Season with salt and pepper, then gently toss everything together. Drizzle with the yogurt dressing before serving.

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