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Minted lamb with fetta and yoghurt sauce
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Grilled lamb backstrap with spiced feta, pomegranate, and yoghurt sauce.
Ingredients:
  • seeds from ½ pomegranate (optional), to serve
  • 2 lamb back straps
  • ½ 200g pack Smooth Fetta, drained
  • 3 tbls Greek style natural yoghurt
  • 3 tbls extra virgin olive oil
  • 3 cloves garlic, crushed
  • ½ lemon, juiced
  • 2.50 gm ground cumin
  • sea salt and freshly ground black pepper
  • ½ cup fresh mint leaves, torn, to serve
  • 1 lemon, cut into wedges, to serve
  • ½ small red onion, thinly sliced, to serve
Instructions:
  • In a nonreactive bowl, combine lamb with olive oil, lemon juice, ⅔ of the crushed garlic, salt, and pepper to make a simple marinade. Ensure the lamb back straps are well coated by turning them several times. Cover the bowl with cling film and refrigerate until ready to cook, preferably overnight.
  • In a medium bowl, combine the remaining crushed garlic and Fetta. Mash the Fetta using a fork until smooth. Stir in the spices and natural yogurt, mix well, and season with salt and pepper. Cover and refrigerate until needed.
  • Preheat a large frying pan or BBQ flat plate over medium heat. Sear the lamb for 3-4 minutes on each side for medium rare (adjust cooking time to your desired doneness). Take it off the heat, sprinkle with half of the torn mint leaves, and let it rest covered with foil for 10 minutes before serving.
  • Diagonally slice the lamb and arrange it on a plate. Top with dollops of Feta and yogurt sauce, and sprinkle with the remaining mint leaves, pomegranate seeds, and onion slices. Serve alongside steamed couscous and a Greek-style salad for a delicious meal.

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