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Spiced lamb salad
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Vibrant salad with zesty dressing for a burst of flavor.
Ingredients:
  • 1 large (about 400g) orange sweet potato (kumara), peeled, cut into 1.5cm pieces
  • 1 red onion, cut into thin wedges
  • Olive oil spray
  • 1 tsp ground coriander
  • 2.50 gm ground cumin
  • 9.20 gm olive oil
  • 4 (about 400g) lamb fillets, excess fat trimmed
  • 125g (1/2 cup) low-fat natural yoghurt
  • 40.00 ml chopped fresh coriander
  • 21.00 gm fresh lemon juice
  • 1 x 400g can chickpeas, rinsed, drained
  • 60g baby rocket leaves
Instructions:
  • Preheat your oven to 180°C and line a baking tray with non-stick baking paper.
  • Line a tray with sweet potato and onion, and give them a light mist of olive oil spray. Roast in the oven for 20-25 minutes until tender.
  • In a bowl, mix ground coriander, cumin, and oil. Coat the lamb with the mixture. Heat a frying pan over high heat and cook the lamb for 2 minutes on each side until browned. Transfer the lamb to a baking tray and bake in the oven for 3-4 minutes for medium doneness. Rest the lamb covered with foil on a plate for 5 minutes before slicing thickly across the grain.
  • In a bowl, mix together the yogurt, fresh coriander, and lemon juice. In another bowl, toss together the sweet potato, onion, chickpeas, rocket, and lamb. Divide the mixture into serving bowls and drizzle with dressing before serving.

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