Lamb is brought to life with mint, lemon and honey in this delicious salad. We’ve added tzatziki, a Greek yogurt, mint and cucumber dip which you should find easily in the supermarket. If not just use low fat yogurt.
- Potato, 4 small, washed, peeled and cut into chunks
- Lamb, average, lean, 350g
- Lemon zest, 1 lemon
- Dried thyme, 1 teaspoon
- Olive oil, 1 teaspoon
- Lemon juice, fresh, 0.5 portion (juice of 1 lemon per portion)
- Honey, any type, 2 teaspoons
- Salt, 1 pinch
- Cucumber, 1 cucumber, sliced into ribbons with a vegetable peeler
- Carrot, 1 carrot, peeled and sliced into ribbons
- Spinach, 2 handfuls, chopped
- Onion, 1 small, peeled and finely sliced
- Mint, fresh, 3 tablespoons, (1 handful or small bunch), chopped
- Tzatziki, 2 tablespoons
- Black pepper, ground, 1 pinch
- Lemon, 0.5 average, cut into wedges
- Put the potatoes in a medium saucepan and pour over water until covered. Bring water to the boil and cook for 10 minutes or until tender.
- Coat lamb with lemon zest and thyme. Brush a non-stick frying pan or griddle pan with half the oil and cook lamb for 2 minutes each side or until cooked to your liking.
- In a large bowl, combine lemon juice, remaining oil, honey and a pinch of salt. Add cucumber, carrot, spinach, onion and mint and toss gently to coat in the dressing.
- Divide the salad between 2 serving plates. Cut the potatoes into thick slices; arrange on the plate along with the lamb cutlets. Top with tzatziki and season with black pepper. Serve with lemon wedges.
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