Barbecued Lamb with Lentil Salad & Lemon Yoghurt Dressing

By Pilly

Preparation time: 10 mins plus marinating time Cooking time: 15 mins

Nutrition per serve:
2452 kJ (584 calories), 31g fat (including 8g saturated fat), 16g carbohydrate (including 9g sugars), 7g fibre and 466mg sodium.

Ingredients

• Dressing:
• 1 tablespoon olive oil
• 1 clove garlic, crushed
• few sprigs of fresh oregano
• zest of 1 lemon
• 300 g (10oz) lamb fillet or back strap
• juice of 1 lemon
• 1/2 cup low fat natural yoghurt
• freshly ground pepper, to taste
• Salad:
• 1 tablespoon olive oil
• 1 x 400g can brown lentils, drained
• 2 medium tomatoes, diced
• 35 g (1oz) baby spinach leaves, shredded

Preparation

Step 1

1. Combine the olive oil, garlic, oregano and lemon zest in a bowl. Add the lamb fillets or backstrap and marinate for at least 30 minutes. Brown the marinated lamb in a fry pan over medium-high heat or on the barbecue until just cooked. Remove, cover and set aside.

2. Meanwhile, combine the lemon juice with the yoghurt in a small jar, leaving aside a squeeze of the lemon juice. Add pepper. Put on the lid and shake to combine.

3. To make the salad, heat the olive oil in a fry pan over a medium heat and add the lentils, stirring till warm through. Add the tomatoes and spinach and a squeeze of lemon juice and stir to combine. Remove from the heat.

4. Slice the lamb across the grain about 1.5cm (3/4") thick.

5. Spoon the lentil salad onto serving plates. Top with the sliced meat and pour over the dressing.