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Middle-eastern lamb salad

Middle-eastern lamb salad

Cooking Time

Preparation Time : 1

Cook Time : 10

Total Time : 11



  • 60ml (1/4 cup) fresh lemon juice

  • 2 garlic cloves, crushed

  • 2 teaspoons ground cumin

  • 1 1/2 teaspoons dried oregano leaves

  • 1 teaspoon ground coriander

  • 1 teaspoon sweet paprika

  • 1 teaspoon ground turmeric

  • 1 tablespoon olive oil

  • 500g lamb leg steaks, excess fat trimmed

  • Olive oil spray

  • 1 small red onion, halved, thinly sliced

  • 100g Swiss brown mushrooms, thinly sliced

  • 60g (1/3 cup) drained reduced-fat semi-dried tomatoes, halved

  • 40g (1/4 cup) pitted kalamata olives

  • 130g (1/2 cup) light Greek-style yoghurt

  • 1 1/2 teaspoons Master Foods Hot Chilli Sauce

  • 450g pkt microwaveable basmati rice

  • 100g baby spinach leaves

  • Fresh continental parsley leaves, to serve


  • 01

    Combine lemon juice, garlic, cumin, oregano, coriander, paprika, turmeric and half the oil in a sealable plastic bag. Add the lamb. Turn to coat. Seal the bag and place in the fridge for 30 minutes to marinate.

  • 02

    Preheat a chargrill or barbecue on high. Drain lamb. Spray with oil and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and set aside for 3 minutes to rest.

  • 03

    Meanwhile, heat remaining oil in a frying pan over medium heat. Cook onion and mushroom, stirring, for 5 minutes or until soft. Stir in tomato and olives. Cover. Set aside.

  • 04

    Combine yoghurt and chilli sauce in a bowl. Heat rice following packet directions. Add rice and spinach to onion mixture. Cook, stirring, over medium heat for 1-2 minutes or until spinach wilts. Slice lamb. Divide rice mixture and lamb among serving plates. Top with yoghurt mixture and parsley.



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