Prep 20 mins
Cook 5 mins
I got this somewhere on the net. It's good.
- 4 (600 g) backstrap lamb fillets
- 236.59 ml natural yoghurt
- 4.92 ml cumin
- 4.92 ml ground coriander
- 2 (800 g) can chickpeas, rinsed and drained
- 1 green capsicum, finely chopped
- 2 tomatoes, roughly chopped
- 1 red onion, finely chopped
- 59.14 ml mint leaf, torn
- 60 ml olive oil
- 20 ml red wine vinegar
- salt & freshly ground black pepper
- 236.59 ml natural yoghurt, extra
- 1 garlic clove, crushed
- Marinate lamb fillets in a the yoghurt, cumin and coriander for 1 hour.
- Combine chickpeas, capsicum, tomatoes, onion, mint, oil, vinegar, salt and pepper in a bowl.
- Stir together remaining yoghurt and garlic in a bowl.
- Pan-fry lamb fillets in a non-stick pan over medium heat or until cooked through. Place salad onto four serving plates and top with sliced lamb fillets.
- Finish with a generous dollop of garlic flavoured yoghurt.
Wow - Yum, this is so refreshing and tasty. The lamb was extremely tender from the yoghurt coating and fabulous flavour. I used loin chops and grilled them. Loved the hint of mint throughout the salad and the yoghurt topping had just the right amount of garlic added. This is a favourite for us. Thanks Jan!