Lamb burger with red slaw and mint yoghurt
lean lamb fillet
270 g, (Buy 4x85g) fat trimmed
1 cup(s), (80g) finely shredded
1 medium, coarsely grated
½ medium, thinly sliced
4 small, coarsely grated
99% fat-free plain Greek yoghurt
⅓ cup(s), (80g)
fresh lemon rind
2 tsp, finely grated
1 tbs, finely shredded
Wholegrain bread roll
4 individual, (4x50g rolls) split
baby spinach leaves
fresh flat-leaf parsley
2 tbs, chopped
- Sprinkle lamb fillets with 2 tsp cracked pepper, pressing lightly to coat. Heat half the oil in a medium non-stick frying pan over medium-high heat. Cook lamb, turning occasionally, for 5 minutes or until cooked to your liking. Cover lamb with foil and set aside to rest for 2 minutes before slicing thickly.
- Meanwhile, combine cabbage, beetroot, onion, radish, remaining oil and half the juice in a medium bowl.
- Combine yoghurt, rind, mint and remaining juice in a small bowl.
- Top each roll base with spinach, red slaw and lamb. Drizzle with yoghurt mixture and sprinkle with parsley. Serve with roll tops.