Chargrilled lamb on Turkish bread
Lean lamb backstrap
320 g, fat trimmed
350 g, cut into wedges
½ small, thinly sliced
2 tbs, shredded
200 g, (1/2 loaf)
⅓ cup(s), (80g)
Mixed salad leaves
Low-fat natural yoghurt
⅓ cup(s), (95g)
- Heat a chargrill or barbecue on medium-high. Lightly spray the lamb with oil and cook for 3-4 minutes each side or until cooked to your liking. Transfer to a plate, cover with foil and set aside to rest.
- Meanwhile, place the tomato, onion, basil, vinegar and oil in a large bowl and toss gently to combine.
- Cut the bread into two pieces, then split in half horizontally. Chargrill for 1 minute each side or until lightly toasted.
- Spread hummus on the cut sides of toasted bread and top with the lettuce. Thinly slice lamb and arrange over the lettuce. Top with the tomato mixture and a dollop of yoghurt.