Lamb with tomato salad and mint yogurt

It's hard to imagine a better pairing than tender seasoned lamb and mint yoghurt. Served with pitta bread, this becomes ideal for any upcoming party or family gathering.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Mint yoghurt
  • 1 cup (280g) low-fat natural yoghurt
  • 2 cloves garlic, crushed
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon lemon juice
  • salt and pepper to taste
Lamb with tomato salad
  • 600 gram lamb backstraps, trimmed
  • 1/2 medium (85g) red onion, sliced thinly
  • 4 small (240g) egg tomatoes, sliced thinly
  • 1 cup fresh flat-leaf parsley leaves
  • 1 cup fresh small mint leaves
  • 2 teaspoon ground sumac
  • 8 pitta bread


Lamb with tomato salad and mint yoghurt
  • 1
    To make mint yoghurt: combine all ingredients in a bowl: cover; refrigerate until needed.
  • 2
    Cook the lamb on a heated, oiled grill plate for about 10 minutes or until cooked as desired. Transfer to a warmed plate; cover to keep warm.
  • 3
    Meanwhile combine the onion, tomato, herbs, sumac and salt and pepper to taste in a medium bowl; toss gently.
  • 4
    Serve sliced lamb with salad, pitta and mint yoghurt sprinkled with a little extra mint, if desired. Not suitable to freeze. Not suitable to microwave.

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