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Lemon oregano lamb with cucumber & yoghurt salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Quick and satisfying pan-fried lamb dish, perfect for busy evenings, low-fat and low-carb. Ready in just over 30 minutes.
Ingredients:
  • 600g (about 8) lean lamb fillets
  • Zest and juice of a 1/2 small lemon, plus extra wedges to serve
  • 40.00 ml roughly chopped oregano leaves
  • 7.20 gm honey
  • 9.20 gm olive oil
  • 2 Lebanese cucumbers, coarsely grated, squeezed of excess moisture
  • 1 bunch asparagus, cut into 4 cm lengthways
  • 200g low-fat natural yoghurt
  • 1.25 gm ground cumin
Instructions:
  • In a bowl, mix the lamb with zesty lemon rind and juice, fragrant oregano, sweet honey, and rich olive oil. Season generously with salt and pepper to taste.
  • Blanch the asparagus in boiling water for 1 minute, then shock in cold water. Toss with remaining ingredients in a bowl and season with salt and pepper to taste.
  • Preheat a lightly oiled chargrill pan over high heat until it starts to smoke. Cook the lamb fillets in batches for 3 minutes on each side for medium doneness or to your preference. Once done, remove from the pan, cover with foil, and let rest for 4 minutes before serving.
  • Thinly slice the lamb and plate it alongside the salad and lemon wedges.

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