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Yoghurt coated lamb with mixed bean salad
Yoghurt coated lamb with mixed bean salad
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Enjoy juicy yoghurt-coated lamb paired with zesty bean salad for a perfect summer dish.
Ingredients:
  • 280g yoghurt
  • 1 garlic clove, crushed
  • 2.50 gm ground cumin
  • 40.00 ml mint, finely chopped
  • 2 tsp lemon rind, finely grated
  • 1.1kg butterflied lamb leg, trimmed
  • 2 x 400g cans four bean mix, rinsed, drained
  • 3 spring onions, finely chopped
  • 1 red capsicum, seeded, finely chopped
  • 125.00 ml mint leaves, finely shredded
  • 60g baby spinach leaves, torn
  • 21.00 gm juice, reserved
Instructions:
  • Preheat the oven to 200C. Mix together yogurt, garlic, cumin, mint, and lemon zest in a bowl. Season with salt and pepper. Place the lamb in a glass or ceramic dish. Pour two-thirds of the yogurt mixture over the lamb, ensuring it is well coated. Let it marinate for 30 minutes.
  • In a large frying pan over medium heat, heat oil. Drain the lamb, discard the marinade, and cook for 5 minutes or until browned, turning occasionally. Transfer to a rack in a roasting pan and roast for 20 minutes for medium rare. Let the lamb rest, covered with foil, for 15 minutes, then thinly slice and serve.
  • Combine beans, spring onion, capsicum, mint, and spinach in a bowl. Transfer the mixture onto a platter. Place the lamb on top. Mix lemon juice with the leftover yogurt, then drizzle over the lamb and salad. Serve and enjoy!

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