This dish will make you feel like you’re soaking up the sunshine on a Greek island, no matter where you are!
Ingredients
- 2 teaspoons cumin seeds
- 2 tablespoons fresh rosemary
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon dried chilli flakes
- Grated zest of 1 lemon
- Grated zest of 1 orange
- 100ml extra virgin olive oil
- 4 x 200g lamb backstraps, trimmed
- 1/4 cup mint leaves, chopped
- 1/3 cup (95g) Tamar Valley Greek Style Yoghurt
Watermelon salad
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 300g watermelon flesh, roughly chopped
- 120g feta, crumbled
- 1/2 cup mint leaves , sliced if large
- 1/2 cup (60g) pitted kalamata olives, sliced
Method
- Step 1Pound cumin, rosemary, peppercorns, chilli and 1 teaspoon salt in a mortar and pestle, until coarsely ground. Add the lemon and orange zests, then stir in oil. Place lamb in a shallow dish, pour over marinade, then turn to coat well. Cover and refrigerate for 2 hours.
- Step 2Preheat the oven to 200°C. Heat a heavy-based frypan over medium-high heat. In 2 batches, sear the lamb on all sides, turning, for 2-3 minutes. Transfer the lamb to a baking tray, then roast in the oven for 7 minutes for medium-rare, or until cooked to your liking. Set aside to rest for 5 minutes.
- Step 3Meanwhile, for the watermelon salad, whisk together the oil and lemon juice, then season and toss in a large bowl with the remaining ingredients.
- Step 4Stir the mint into the yoghurt and season well. Slice the lamb backstraps and serve with the watermelon salad and minted yoghurt on the side.
- Low carb
- Low sugar
- Lower gi
Nutrition
2888 kj
Energy
49g
Fat Total
14g
Saturated Fat
2g
Fibre
51g
Protein
151mg
Cholesterol
625.61mg
Sodium
9g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Mark Roper
- Publication: Taste.com.au
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