Peppered Lamb Fillets with Moroccan Style Yogurt
Preparation Time: 10 minutes
Cooking Time: 6 minutes
Serves: 4
Ingredients
- 300 g Dairy Farmers Greek Style Yogurt
- 1 tbsp olive oil
- ½ tsp flaked salt
- 1 ½ tbsp coriander leaves
- ½ tsp ground cumin
- Salad leaves
- Roasted pumpkin
- Red onion, thinly sliced
- salt flakes
- 1 tsp finely grated lemon rind
- 1 tsp whole mixed peppercorns
- 4 lamb back straps or fillets
Method
- Place peppercorns into dry frying pan and cook over a low-medium heat until fragrant.
- Remove to a mortar and pestle and allow to cool then crush until a medium grind/texture.
- Make dressing by combining in a bowl the yogurt, coriander, lemon rind, cumin and salt. Stir and set aside.
- Rub lamb with olive oil and sprinkle both sides evenly with mixed pepper.
- Heat a large frying pan over a medium-high heat add lamb and cook for 2-3 minutes each side. Remove to aside plate and season with salt. Cover with foil and rest for 2 minutes before slicing.
- Serve sliced lamb with mixed salad leaves, roasted pumpkin and sliced red onion.
- Top with a generous dollop of yogurt dressing.
Suggestion
Szechuan peppercorns are available from specialty food stores.
