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How to make Yoghurt coated lamb with mixed bean salad

Yield = 4
Prep time: 0:40
Cook time: 0:25
Total time: 1:05

Ingredients

  • 1 cup (280g) Greek yoghurt
  • 1 garlic clove, crushed
  • 1 teaspoon ground cumin
  • 2 tablespoons mint, finely chopped
  • 2 teaspoons lemon rind, finely grated
  • 1.1kg Coles Australian butterflied lamb leg, trimmed
  • 1 tablespoon olive oil
  • 2 x 400g cans four bean mix, rinsed, drained
  • 3 spring onions, finely chopped
  • 1 red capsicum, seeded, finely chopped
  • 1/2 cup mint leaves, finely shredded
  • 60g baby spinach leaves, torn
  • 1 tablespoon juice, reserved

Method

  • Step 1 Preheat oven to 200C. Combine yoghurt, garlic, cumin, mint and lemon rind in a bowl. Season. Place lamb in a glass or ceramic dish. Pour over two-thirds of the yoghurt mixture, tossing lamb to coat. Set aside for 30 mins to marinade.
  • Step 2 Heat oil in a large frying pan over medium heat. Drain lamb, discarding marinade. Cook lamb, turning, for 5 mins or until browned. Place lamb on a rack in a roasting pan. Roast for 20 mins for medium rare. Rest lamb, covered with foil, for 15 mins. Thinly slice.
  • Step 3 Meanwhile combine beans, spring onion, capsicum, mint and spinach in a bowl. Arrange on a platter. Top with lamb. Add lemon juice to the remaining yoghurt mixture, stirring to combine. Drizzle over the lamb and salad. Serve.