Spiced lamb with yoghurt and vegetable salad

Name: Spiced lamb with yoghurt and vegetable salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 750g boneless lamb shoulder, cut into 2cm pieces; 1 tsp sumac; 1 tsp ground cumin; 1/4 cup (60ml) apple cider vinegar; 1/4 cup (60ml) extra virgin olive oil; 1 large garlic clove, crushed; 1 large beetroot, peeled, coarsely grated; 2 carrots, coarsely grated; 200g baby spinach leaves, blanched, refreshed, patted dry; 1 tbs pomegranate molasses; 2 cups (560g) thick Greek-style yoghurt; 1/2 bunch mint, leaves picked, chopped, plus micro mint to serve (optional)

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Cost: $15.53 /serving

Author : Phoebe Wood

meat three veg

Spiced lamb with yoghurt and vegetable salad

Instructions

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Step 1

Place the lamb in a bowl and toss with sumac and cumin. Season. Thread lamb onto skewers and set aside at room temperature while you make the salad.

Step 2

Whisk vinegar, oil and garlic in a bowl. Season. Place beetroot, carrot and spinach in 3 separate bowls and divide the dressing among the bowls. Set aside for 5 minutes to soften slightly.

Step 3

Heat a chargrill pan or frypan over high heat. Add skewers and cook, turning, for 8 minutes or until cooked to your liking. Brush with pomegranate molasses.

Step 4

Season yoghurt with salt and dollop onto serving plates. Sprinkle with chopped mint and add dressed vegetables. Serve with skewers and micro mint, if using.

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