Lamb Salad With Tzatziki

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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