Middle eastern lamb
Ingredients
800g lamb fillets, back straps or rump steaks1/3 cup Middle Eastern spice (we used McCormick's Middle Eastern Spices)
6 cups vegies (such as zucchini, capsicum, eggplant and red onion)
2 cups low-fat thick natural yoghurt
Method
1. Preheat oven to moderately hot 210 C. Spray lamb with olive oil and rub with 1/4 cup spice. Marinate for 10 min. Cut vegies into 2cm 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 min.
2. Combine remaining spice and yoghurt. Barbecue or grill lamb to your liking. Remove lamb from heat and rest 5 min before slicing into 1cm strips. Serve on a bed of couscous with roast vegies and a dollop of prepared yoghurt.- Source:
- That's Life
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