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Spiced lamb salad

  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings


  • 1 large (about 400g) orange sweet potato (kumara), peeled, cut into 1.5cm pieces
  • 1 red onion, cut into thin wedges
  • Olive oil spray
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons olive oil
  • 4 (about 400g) lamb fillets, excess fat trimmed
  • 125g (1/2 cup) low-fat natural yoghurt
  • 2 tablespoons chopped fresh coriander
  • 1 tablespoon fresh lemon juice
  • 1 x 400g can chickpeas, rinsed, drained
  • 60g baby rocket leaves


  • 1
    Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
  • 2
    Place the sweet potato and onion on tray. Lightly spray with olive oil spray. Bake in oven for 20-25 minutes or until tender.
  • 3
    Meanwhile, combine the ground coriander, cumin and oil in a bowl. Add the lamb and turn to coat. Heat a frying pan over high heat. Cook the lamb for 2minutes each side or until brown. Transfer to a baking tray. Bake in oven for 3-4 minutes for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thickly slice the lamb across the grain.
  • 4
    Combine the yoghurt, fresh coriander and lemon juice in a bowl. Combine the sweet potato, onion, chickpeas, rocket and lamb in a bowl. Divide among serving bowls. Top with dressing to serve.

Source: taste.com.au


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