| Servings | serves |
Ingredients
- 800 grams Lamb Fillet back straps or rump steaks
- 1/3 cup Middle Eastern Spice
- 6 cups Vegetables (Zucchini, Eggplant and Red Onion)
- 2 cups Yoghurt
Ingredients
| |
Instructions
- Preheat oven to moderately hot, 210 degrees C. Spray lamb with olive oil and rub with 1/4 cup spice. Marinate for 10 minutes. Cut vegetables into 2 cm chunks, toss with 2 tablespoons of olive oil and season with salt and pepper. Spread on a baking tray lined with non-stick baking paper. Roast for 20 minutes.
- Combine remaining spice and yoghurt. Barbecue or grill lamb to your liking. Remove lamb from heat and rest for 5 minutes before slicing into 1 cm strips. Serve on a bead of couscous with roast vegetables and a dollop of prepared yoghurt.
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