Servings
2
Prep time
Cook time
Recipe
Ingredients
- 500g lamb backstrap or left-over lamb roast
- Olive oil
- Salt & pepper
- Oregano sprigs
- Squeeze lemon juice
- 3 ripe tomatoes, chopped
- ½ red onion, sliced
- 1 large or 2 small cucumbers, quartered
- 1 iceberg lettuce, chopped into strips
- Handful rocket
- Bunch parsley, finely chopped
- 1 tub of Chris’ Homestyle Tzatziki Dip
Method
- Preheat barbecue.
- Season lamb with olive oil, salt, pepper, oregano and lemon juice.
- Cook lamb on barbecue for 3 mins each side for medium-rare.
- Set aside and leave to rest for at least 5 mins.
- Mix all salad ingredients in a bowl.
- Slice lamb into pieces and place on top of salad.
- Finish with a dollop of Chris’ Tzatziki on top.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
