Spiced Lamb with Yoghurt and Vegetable Salad Recipe – Australian Special

Indulge in the rich flavors of spiced lamb, marinated with aromatic spices and grilled to perfection. Paired with a creamy yoghurt sauce and a refreshing vegetable salad, this dish brings together Mediterranean flavors in a delightful combination. Whether you’re hosting a special dinner or enjoying a casual meal, this grilled lamb recipe offers a satisfying and flavorful experience.

  • 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:

1

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.

2

Rub the spice mixture all over the lamb, ensuring it is well-coated.

3

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.

4

Prepare the Yoghurt Sauce: In a bowl, mix together the Greek yoghurt, lemon juice, minced garlic, and chopped mint.

5

Season with salt and black pepper to taste. Refrigerate until ready to use.

6

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.

7

In a small bowl, whisk together the olive oil and red wine vinegar. Pour over the vegetable mixture and toss to combine.

8

Season with salt and black pepper to taste.

9

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.

10

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.

11

Once cooked, remove from heat and let the lamb rest for 5 minutes before slicing.

12

Serve: Slice the lamb into portions and serve on plates.

13

Spoon the yoghurt sauce over the lamb or serve on the side.

14

Add a generous helping of the vegetable salad alongside the lamb.

Recipe Notes:

Marinating Time: For optimal flavor, marinate the lamb for at least 30 minutes. For deeper flavor infusion, marinate overnight in the refrigerator.

Grilling Tips: Preheat the grill or grill pan to medium-high heat. Grill the lamb for about 3–4 minutes per side for medium-rare, adjusting time for desired doneness.

Vegetable Substitutions: Feel free to swap out vegetables based on availability or preference. Zucchini, radishes, or arugula can be excellent alternatives to the listed vegetables.

Yoghurt Sauce Variations: Add a teaspoon of ground cumin or coriander to the yoghurt sauce for an extra layer of flavor. A drizzle of olive oil can also enhance the sauce’s richness.

Serving Suggestions: Serve the spiced lamb alongside the vegetable salad for a complete meal. This dish pairs wonderfully with warm flatbreads or a side of couscous.