Categories: Garlic,lamb,Lemon,Oil,Onion,Tasty Soup

Lamb salad with tzatziki

August 31st, 2010
    Ingredients
  • 1/2 cup couscous
  • 100ml boiling water
  • olive oil cooking spray
  • 400g lamb loin fillets, trimmed
  • 1/2 cup chargrilled capsicum (in brine), thinly sliced
  • 1 Lebanese cucumber, quartered lengthways, cut into chunks
  • 1/4 small red onion, thinly sliced
  • 75g baby rocket
  • 1/2 lemon, juiced

  • Tzatziki

  • 1/2 small Lebanese cucumber, grated
  • 1/2 cup low-fat yoghurt
  • 1/2 garlic clove, crushed
  • 1 tablespoon mint leaves, shredded
  • 1/2 lemon, juiced

Method
Make tzatziki: Using your hands, squeeze excess moisture from cucumber. Combine cucumber, yoghurt, garlic, mint and 1 tablespoon lemon juice in a bowl. Season with salt and pepper. Cover and refrigerate until required.
Preheat oven to 200°C. Combine couscous and boiling water in a heatproof bowl. Cover and set aside for 5 minutes or until water is absorbed.
Meanwhile, preheat a non-stick frying pan over medium-high heat. Spray lamb with oil. Season with salt and pepper. Cook lamb for 2 minutes each side or until browned. Place on a tray and place in oven. Cook for 5 minutes for medium or until bakeed to your liking. Remove from oven. Cover with foil and set aside for 5 minutes to rest. Thickly slice.
Stir couscous with a fork to separate grains. Add capsicum, cucumber, onion, rocket and 1 tablespoon lemon juice. Stir to combine. Spoon couscous onto plates. Top with lamb and a dollop of tzatziki. Serve.


via: tastysoup.info

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