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Turkish Lamb & Yoghurt Salad
Serves 4
Ingredients:
600 g lamb backstrap
2 tablespoons sumac
1 tablespoon olive oil
1/4 cup (70 g) yoghurt
2 tablespoons lemon juice
250 g cherry tomatoes, halved
2 Lebanese cucumbers (260 g), seeded, slice thinly
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/2 cup lossely packed fresh mint leaves
1 small red onion (100 g), slicely thinly
Cooking Instructions:
1. Rub lamb with sumac. heat oil in a large frying pan and cook lamb, uncovered, until cooked as desired.
Transfer to a dish, cover and stand for 5 minutes. Slice thinly
2. Meanwhile, whisk yoghurt and lemon juice in a small jug.
3. Place lamb, tomato, cucumber, parsley, mint, and onion in a large bowl. Add yoghurt and lemon dressing,
and toss to combine.
Serve at room temperature.
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