Za’atar lamb with celery salad and mint yoghurt
Time to make: 30 mins
( Hands-on time: 20 mins )
Total cost: $ 28.48 / $ 7.12 per serve
(at time of publication)
1 cup wholemeal couscous
3/4 cup reduced-fat Greek yoghurt
2 tablespoons chopped fresh mint
3 x 200g lamb backstraps
1/4 cup za’atar spice mix (we used Alexandra’s)
2 teaspoons olive oil
200g sugar snap peas
3 stalks celery, thinly sliced diagonally
50g snow pea sprouts, trimmed
1/3 cup fresh small mint leaves
1/3 cup fresh small flat-leaf parsley leaves
4 cups baby spinach
1 small red capsicum, thinly sliced
2 tablespoons balsamic vinegar
Total fat 13g
Saturated fat 5g
Dietary fibre 9g
1 Prepare couscous following packet directions. Fluff grains with a fork, cover and set aside.
2 Meanwhile, place yoghurt and mint in a small bowl. Stir to combine and place in fridge.
3 Sprinkle both sides of lamb with spice mix. Heat oil in a large non-stick frying pan set over a medium-high heat. Add lamb and cook each side for 2-3 minutes or until done to your liking. Remove lamb from pan, cover and leave to rest for 5 minutes. Cut in thick slices.
4 Meanwhile, boil, steam or microwave sugar snap peas until tender then drain. Refresh peas under cold running water and drain. Combine peas with remaining ingredients in a large salad bowl. Toss to combine.
5 Serve za’atar lamb with celery salad, mint yoghurt and couscous.
Make it gluten free: Use quinoa instead of couscous and check yoghurt and spice mix are gluten free.
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