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How to make Middle eastern lamb salad

Yield = 4
Prep time: 1:00
Cook time: 0:10
Total time: 1:10

Ingredients

  • 60ml (1/4 cup) fresh lemon juice
  • 2 garlic cloves, crushed
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano leaves
  • 1 teaspoon ground coriander
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground turmeric
  • 1 tablespoon olive oil
  • 500g lamb leg steaks, excess fat trimmed
  • Olive oil spray
  • 1 small red onion, halved, thinly sliced
  • 100g Swiss brown mushrooms, thinly sliced
  • 60g (1/3 cup) drained reduced-fat semi-dried tomatoes, halved
  • 40g (1/4 cup) pitted kalamata olives
  • 130g (1/2 cup) light Greek-style yoghurt
  • 1 1/2 teaspoons Master Foods Hot Chilli Sauce
  • 450g pkt microwaveable basmati rice
  • 100g baby spinach leaves
  • Fresh continental parsley leaves, to serve

Method

  • Step 1 Combine lemon juice, garlic, cumin, oregano, coriander, paprika, turmeric and half the oil in a sealable plastic bag. Add the lamb. Turn to coat. Seal the bag and place in the fridge for 30 minutes to marinate.
  • Step 2 Preheat a chargrill or barbecue on high. Drain lamb. Spray with oil and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and set aside for 3 minutes to rest.
  • Step 3 Meanwhile, heat remaining oil in a frying pan over medium heat. Cook onion and mushroom, stirring, for 5 minutes or until soft. Stir in tomato and olives. Cover. Set aside.
  • Step 4 Combine yoghurt and chilli sauce in a bowl. Heat rice following packet directions. Add rice and spinach to onion mixture. Cook, stirring, over medium heat for 1-2 minutes or until spinach wilts. Slice lamb. Divide rice mixture and lamb among serving plates. Top with yoghurt mixture and parsley.