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Grilled lamb with eggplant and spinach salad

  • 0:10 Prep
  • 0:14 Cook
  • 4 Servings


  • 450g (approx 2) lamb backstrap
  • 1 1/4 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1/3 cup European yoghurt
  • 1 garlic clove, crushed
  • 2 1/2 tablespoons mint, chopped
  • 190g store-bought grilled eggplant, drained and cut into large pieces
  • 80g baby spinach leaves
  • salt and cracked black pepper


  • 1
    Coat lamb evenly with cumin, set aside. Preheat oven to 180°C. Heat oil in a grill or non-stick frypan over medium-high heat. Cook lamb for 2-3 minutes each side or until meat is browned and well sealed. Remove from heat, wrap lamb in foil and transfer to oven. Bake for 6-8 minutes for medium or until cooked to your liking. Remove from oven, rest for five minutes and thinly slice.
  • 2
    Meanwhile place yoghurt, garlic, mint and 1-2 tablespoons warm water in a small bowl. Stir until well combined.
  • 3
    To serve, place the lamb, eggplant and spinach in a large serving bowl. Season with salt and pepper and gently toss. Serve with the yoghurt dressing.

Source: taste.com.au


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