| Servings | serves |
Ingredients
Moroccan Yoghurt
- 300 ml Greek Yoghurt
- 1 ½ tablespoons Coriander Leaves picked
- 1 teaspoon Lemon Rind finely grated
- ½ teaspoon Cumin ground
- ¼ teaspoon Salt Flakes
Peppered Lamb
- 4 Lamb Backstrap or fillets
- 2 teaspoons Mixed Peppercorns whole
- 1 tablespoon Olive Oil
- Salt Flakes
Salad
- Salad Leaves
- Pumpkin Roasted
- Red Onion thinly sliced
Ingredients Moroccan Yoghurt
Peppered Lamb
Salad
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Instructions
- Place peppercorns into a dry frying pan and cook over a low-medium heat until fragrant. Remove peppercorns then place in a mortar and pestle. Allow to cool then crush to a medium texture.
- Rub lamb with olive oil and sprinkle both sides evenly with mixed pepper. Add lamb to a preheated frying pan and cook over medium-high heat for 2-3 minutes each side. Remove and season with salt. Cover lamb with foil and allow to rest for 2 minutes before slicing.
- To make yoghurt dressing, combine yoghurt, coriander, lemon rind, cumin and salt in a bowl.
- Serve sliced lamb on a bed of mixed salad leaves, roasted pumpkin and sliced red onion. Top with a generous dollop of yoghurt dressing.
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