Greek Lamb Salad

Serves 4

Marinated lamb salad with lemon and fresh coriander leaves.

½ cup low fat natural yoghurt

1/2 tablespoon lemon juice

1 garlic clove, crushed

1/2 teaspoon ground cumin

400g lamb loin chop, bones removed and fat trimmed

3 teaspoons olive oil

2 tablespoons fresh mint, shredded

100g cos lettuce, shredded

1/2 fresh cucumber, chopped

3 tomatoes, cut into thin wedges

1/2 medium red onion, red, sliced

1/2 cup fresh coriander leaves, roughly chopped

8 pieces wholegrain bread, toasted

Into a small mixing bowl, add the yoghurt, lemon juice, garlic and cumin to make the dressing. Mix well. Put 1/3 of the dressing into a ziplock bag, add the lamb, seal the bag and give it a good shake to coat the lamb. Marinate lamb in the refrigerator for at least 30 minutes. Save rest of the dressing in the fridge for later.
In a non-stick frypan over medium heat, add the olive oil. Add the lamb, and cook for a couple of minutes each side, until cooked.
Into the rest of your dressing, add most of your mint. Arrange the salad (lettuce, tomato, cucumber, and onion) on each plate. Sprinkle with the last little bit of mint, and the coriander. Add the lamb to the salad, and drizzle the entire salad with some of the dressing. Serve with two pieces of toast per person.

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