Minted lamb with Greek salad and tzatziki
Time to make: 30 mins , plus 1 hr marinating
(at time of publication)
Nutrition Info.(per serve)
- 2 teaspoons olive oil plus 1 tablespoon, extra
- 1 lemon, zest
- 1/4 cup lemon juice
- 1/2 teaspoon dried oregano
- 1 bunch fresh mint
- 500g lamb backstrap or lean lamb leg steaks
- 1 head baby cos lettuce, trimmed, shredded
- 4 tomatoes, cut in wedges
- 1 large cucumber, halved lengthways, sliced
- 1 small red onion, thinly sliced
- 12 kalamata olives
- 100g reduced-fat feta cheese
- 1 clove garlic, crushed
- 200g tub low-fat tzatziki (yoghurt, cucumber, mint mix)
- 2 large wholemeal pita breads, cut in wedges
Total fat 17g
Saturated fat 6g
Dietary fibre 8g
1 Combine the 2 teaspoons oil, lemon zest, 2 tablespoons lemon juice and seasoning in a shallow, non-metallic bowl. Roughly chop half the mint and add to bowl. Add lamb, turning to coat with marinade. Cover and refrigerate for 1 hour.
2 To make Greek salad, finely shred the remaining mint and place in a bowl. Add lettuce, tomatoes, cucumber, onion, olives, feta, the remaining oil, garlic and the remaining lemon juice. Season with black pepper and toss until well combined.
3 Place a chargrill pan over a medium-high heat (or heat a barbecue hotplate to medium- high). Once hot, add lamb and cook each side for 3 minutes for medium rare or cook to your liking. Transfer to a plate, cover with tinfoil and rest for 10 minutes. Thinly slice lamb and serve with salad, tzatziki and pita bread.
Make it gluten free: Use gluten-free pita bread and check tzatziki is gluten free.