Minted Lamb With Fetta And Yoghurt Sauce

Barbecued lamb back strap served sliced drizzled with a spiced Fetta, pomegranate seeds and yoghurt sauce.

The ingredient of Minted Lamb With Fetta And Yoghurt Sauce

• 2 lamb back straps
• u00bd 200g pack lemnos smooth fetta drained
• 3 tbls greek style natural yoghurt
• 3 tbls extra virgin olive oil
• 3 cloves garlic crushed
• u00bd lemon juiced
• 1tsp ground cumin
• sea salt and freshly ground black pepper
• u00bd cup fresh mint leaves torn to serve
• 1 lemon cut into wedges to serve
• u00bd small red onion thinly sliced to serve
• seeds from u00bd pomegranate optional to serve

The Instruction of minted lamb with fetta and yoghurt sauce

• place the lamb in a nonreactive bowl and make the simple marinade with the olive oil lemon juice u2154 of the crushed garlic salt and pepper turn the lamb back straps several times to ensure the meat is well coated cover with cling film and refrigerate until your ready to cook this can be over night if you prefer
• in a medium bowl add the remaining crushed garlic and fetta using a fork mash the fetta till smooth stir in the spices and natural yoghurt combine well and season with salt and pepper cover and refrigerate until ready to use
• use a large frying pan or bbq flat plate preheated to medium hot cook the lamb for about 3 4 minutes on each side for medium rare or longer if you like it more well done remove from the heat scatter with u00bd the torn mint leaves and rest covered with foil for about 10 minutes
• slice the lamb diagonally and plate it up topped with dollops of the fetta and yoghurt sauce sprinkled with the remaining mint leaves pomegranate seeds and onion slices it would be delicious served with steamed couscous and a greek style salad

Nutritions of Minted Lamb With Fetta And Yoghurt Sauce

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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