Lamb Salad With Tzatziki
Ready In: 25 mins
Serves: 4
Ingredients
- 1⁄2 cup couscous
- 100 ml boiling water
- olive oil
- 400 g loin lamb, fillets
- 1⁄2 cup roasted red capsicum, jarred commercial is good
- 1 lebanese cucumber, quartered length ways, chopped into chunks
- 1⁄4 small red onion, thinly sliced
- 75 g baby rocket
- 1 tablespoon lemon juice
Tzatziki
- 1⁄2 small lebanese cucumber, grated
- 1⁄2 cup Greek yogurt
- 1 small garlic clove, crushed
- 1 tablespoon shredded mint leaf
- 1 tablespoon lemon juice
Directions
- Tzatziki:
- Using your hands squeeze excess moisture from the cucumber.
- Combine cucumber, yogurt, garlic, mint and 1 tablespoon of lemon juice in a bowl: season to taste with salt and pepper. Cover and refrigerate until required.
- Lamb and Salad:
- Preheat oven to 200c.
- Combine couscous and boiling water in a heatproof bowl; cover and set aside 8 minutes, or until water is absorbed.
- Heat a little olive oil in a non-stick frying pan over medium high heat. Season the lamb fillets with salt and pepper, then cook two minutes each side or until browned.
- Place on an oven tray and place in oven; cook for 5 minutes or until cooked to your liking.
- Remove from the oven, cover loosely with foil and allow to rest for 5 minutes.
- Stir the couscous with a fork to separate, add the capsicum, rocket, onion and lemon juice.
- Spoon the couscous salad mix onto serving plates, top each with thickly sliced lamb fillet and a dollop of tzatziki.
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