Lamb

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
Yield: 4
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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Spiced lamb with yoghurt and vegetable salad

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by Phoebe Wood

Mar 01, 2017

Lamb and veg, with a delicious. twist!

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)

Method

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.
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.
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.
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.