BAR­BE­CUED LAMB with len­til salad

Good Health (Australia) - - Good Nutrition -

Prepa­ra­tion + cook­ing time: 20 min­utes (+ mar­i­nat­ing)

2 tea­spoons olive oil 1 gar­lic clove, crushed few sprigs of fresh oregano,

roughly torn zest 1 lemon 500g lamb fil­let or back­strap,

trimmed DRESS­ING ½ cup low-fat nat­u­ral yo­ghurt juice ½ lemon LEN­TIL SALAD 2 tea­spoons olive oil ½ tea­spoon each ground cumin

and co­rian­der 400g can brown lentils,

rinsed, drained 2 medium toma­toes, diced 35g baby spinach leaves,

shred­ded 1 ta­ble­spoon lemon juice

1. In a bowl, com­bine olive oil, gar­lic, oregano and lemon zest. Add lamb

fil­lets, turn­ing to coat well. Mar­i­nate for at least 30 min­utes. 2. DRESS­ING. In a small bowl, whisk to­gether yo­ghurt and lemon juice. Sea­son to taste. 3. Pre­heat a char­grill or bar­be­cue on high. Char­grill (or pan-fry) lamb fil­lets for 3-5 min­utes un­til just cooked, turn­ing once. Set aside, cov­ered, to rest. 4. LEN­TIL SALAD. Heat olive oil in a fry­ing pan on medium. Add spices and cook for 30 sec­onds un­til aro­matic. Stir in lentils and heat for 1-2 min­utes to warm through. Add toma­toes, spinach and lemon juice, toss­ing for 1 minute un­til spinach wilts. Serve lamb sliced on a bed of salad. Driz­zle with dress­ing. SERVES 4

Nu­tri­tional count per serve: en­ergy 1438kj; to­tal fat 11.9g (sat fat 3.1g); car­bo­hy­drate 19.9g; fi­bre 6.1g.

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