Spiced lamb with tomato, cucumber and minted yoghurt

Serve up a tasty treat in no time at all!

Ingredients (serves 2):

• 2 lamb backstrap
• 1 tbsp olive oil
• ½ tsp ground cumin
• ½ tsp paprika
• Sea salt and freshly ground pepper
• ½ lemon juice
• 3 tbsp natural yoghurt
• 2 tbsp chopped mint
• Salad
• 6 cherry tomatoes, halved
• ½ Lebanese cucumber, sliced into 2 cm pieces
• ¼ cup black olives, pitted
• ½ lemon, juice
• 2 tbSP olive oil
• Sea salt

Method

1. Place lamb in a small bowl and add spices, salt and pepper and olive oil. Mix to combine and allow to marinate for ten minutes.

2. Place tomato and cucumber and olives in a bowl, whisk the olive oil, lemon juice, salt and pepper in a small cup and add to the salad. Toss to combine. Mix yoghurt and mint in a small bowl.

3. Spray a large non-stick frying pan with oil spray over medium heat. Cook lamb for 3 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.

Thickly slice the lamb. Divide the salad and lamb among serving plates and add a dollop of mint yoghurt.

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