MINTED LAMB WITH POMEGRANATE SALSA + GARLIC YOGHURT

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MINTED LAMB WITH POMEGRANATE SALSA + GARLIC YOGHURT

Name: MINTED LAMB WITH POMEGRANATE SALSA + GARLIC YOGHURT
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian, Middle Eastern
Ingredients: 8 'lollipop' lamb cutlets or 4 leg of lamb steaks; salt; 1 clove garlic, crushed; 10g mint, leaves finely chopped; 1 tsp dried mint; 2 tbsp olive oil; 1 tsp red wine vinegar; 300g pomegranate seeds (most supermarkets stock prepared pomegranate in small tubs); 10g mint, leaves finely chopped; 10g flat-leaf parsley, leaves finely chopped; 2 tbsp extra-virgin olive oil; grated zest and juice of 1 lemon; 80g natural yoghurt; 1 tsp garlic granules; a squeeze of lemon juice; black pepper; Green salad, to serve; Boiled new potatoes, to serve

5 steps

Prep:15minCook:5min

Updated at: Thu, 17 Aug 2023 06:38:57 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories607.2 kcal (30%)

Total Fat40.1 g (57%)

Carbs14.5 g (6%)

Sugars9 g (10%)

Protein49.1 g (98%)

Sodium428.1 mg (21%)

Fiber3.5 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

8lamb cutlets

or 4 leg of lamb steaks

salt

1clove garlic

crushed

10gmint

leaves finely chopped

1 tspdried mint

2 Tbspolive oil

1 tspred wine vinegar

300gpomegranate seeds

most supermarkets stock prepared pomegranate in small tubs

10gmint

leaves finely chopped

10gflat-leaf parsley

leaves finely chopped

2 Tbspextra-virgin olive oil

1lemon

grated zest and juice of

80gnatural yoghurt

1 tspgarlic granules

Instructions

Step 1

Place the lamb in a non-reactive metal, plastic or glass bowl. Season generously with salt and pepper, then add the garlic, fresh mint, dried mint, olive oil and massage a little to coat the meat. Cover and leave in and red wine vinegar bowl.

Step 2

To make the salsa, mix all the ingredients together and season to taste with a little salt and plenty of pepper.

Step 3

To make the garlic yoghurt, mix the yoghurt with the garlic granules and season to taste with lemon juice and some salt and pepper.

Step 4

Heat a griddle pan or barbecue grill and cook the marinated meat for 2 minutes on each side for medium- rare, or longer if you prefer your meat more well done. Remove from the pan and leave to rest for 5 minutes.

Step 5

Plate the lamb with the pomegranate salsa and garlic yoghurt on the side.