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Yoghurt-marinated lamb with potato & mint salad
Yoghurt-marinated lamb with potato & mint salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Start the week right with a delicious, healthy dish that's low in fat, carbs, and perfect for those with diabetes.
Ingredients:
  • 8 lamb cutlets, French trimmed
  • 90g (1/3 cup) low-fat natural yoghurt
  • 1 garlic clove, crushed
  • 42.00 gm fresh lemon juice
  • 500g kipfler potatoes, peeled, cut into 1cm-thick slices
  • 200g green beans, topped
  • Olive oil spray
  • 4.60 gm olive oil
  • 82.50 ml fresh mint leaves
  • 82.50 ml fresh continental parsley leaves
  • Lemon wedges, to serve
Instructions:
  • Marinate the lamb cutlets by coating them with a mixture of yogurt, garlic, and lemon juice in a dish. Chill in the fridge for 20 minutes before cooking.
  • Steam the potato in a steamer basket over simmering water until tender, about 6-7 minutes.
  • Boil beans in a saucepan for 3-4 minutes until bright green and crisp-tender. Then, cool them under cold running water and drain.
  • Spritz a spacious skillet with olive oil spray and heat over high heat. Sear the lamb for 1-2 minutes on each side for medium doneness. Combine potatoes, beans, and oil in a large bowl, tossing until mixed well. Season with pepper to taste. Gently mix in mint and parsley. Plate the potato mixture, top with lamb, and serve promptly with optional lemon wedges on the side.

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