Spiced Lamb with Yoghurt and Vegetable Salad Recipe – Australian Special
Spiced Lamb with Yoghurt and Vegetable Salad is a vibrant and flavorful dish that features tender lamb seasoned with aromatic spices and served with a refreshing vegetable salad. The lamb is coated in a blend of spices that enhance its natural richness, while the yoghurt adds a creamy, tangy contrast. The vegetable salad adds crunch and freshness, creating a balanced and satisfying meal perfect for any occasion.
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
For the Spiced Lamb:
- 500g (about 1 lb) lamb loin or lamb chops
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
For the Yoghurt Sauce:
- 1 cup Greek yoghurt
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 tablespoon fresh mint, chopped (or 1 teaspoon dried mint)
- Salt and black pepper, to taste
For the Vegetable Salad:
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup black olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and black pepper, to taste
How to make Stuffed Lamb Saddle with Tzatziki:
Marinate the Lamb: In a small bowl, combine the ground cumin, ground coriander, smoked paprika, ground cinnamon, ground turmeric, cayenne pepper (if using), salt, and black pepper.
Rub the spice mixture all over the lamb, ensuring it is well-coated.
Drizzle with olive oil and let the lamb marinate for at least 30 minutes. For best results, marinate in the refrigerator for a few hours or overnight.
Prepare the Yoghurt Sauce: In a bowl, mix together the Greek yoghurt, lemon juice, minced garlic, and chopped mint.
Season with salt and black pepper to taste. Refrigerate until ready to use.
Prepare the Vegetable Salad: In a large bowl, combine the diced cucumber, diced bell pepper, finely chopped red onion, cherry tomatoes, black olives, and fresh parsley.
In a small bowl, whisk together the olive oil and red wine vinegar. Pour over the vegetable mixture and toss to combine.
Season with salt and black pepper to taste.
Cook the Lamb: Preheat a grill or a grill pan over medium-high heat. You can also use a skillet if a grill is not available.
Grill the lamb for about 3-4 minutes per side for medium-rare, or longer to achieve your desired level of doneness. Lamb should be cooked to an internal temperature of about 60°C (140°F) for medium-rare.
Once cooked, remove from heat and let the lamb rest for 5 minutes before slicing.
Serve: Slice the lamb into portions and serve on plates.
Spoon the yoghurt sauce over the lamb or serve on the side.
Add a generous helping of the vegetable salad alongside the lamb.
Recipe Notes:
Marinating: Allowing the lamb to marinate for several hours or overnight helps the spices penetrate the meat and enhances the flavor.
Cooking Tips: Adjust cooking time based on the thickness of the lamb and your preferred level of doneness. Use a meat thermometer for accurate results.
Vegetable Salad Variations: Feel free to add other vegetables or herbs to the salad based on availability and preference, such as cucumbers, radishes, or feta cheese.
Yoghurt Sauce: The yoghurt sauce can be prepared in advance and stored in the refrigerator. It adds a refreshing contrast to the spiced lamb.
