Chargrilled lamb on Turkish bread
6
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Need to make an easy and quick dish? The delicious smoky chargrilled flavours in this sandwich is a treat with the lamb, basil and baby tomatoes- and only takes 20 mins!
Ingredients
Lamb backstrap, raw
320 g, fat trimmed
Cherry tomatoes
350 g, cut into wedges
Red onion
½ small, thinly sliced
Fresh basil
2 tbs, shredded
Balsamic vinegar
2 tsp
Olive oil
2 tsp
Turkish bread
200 g, (1/2 loaf)
Hummus
⅓ cup(s), (80g)
Mixed salad leaves
20 g
Plain or natural yoghurt, low-fat, no added sugar
⅓ cup(s), (95g)
Instructions
1
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.
2
Meanwhile, place the tomato, onion, basil, vinegar and oil in a large bowl and toss gently to combine.
3
Cut the bread into two pieces, then split in half horizontally. Chargrill for 1 minute each side or until lightly toasted.
4
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.
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