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Photo of Sumac lamb with coriander yoghurt by WW

Sumac lamb with coriander yoghurt

8
Points®
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
4
Difficulty
Moderate
Short on time? This lamb coated in tangy, citrusy sumac served with coriander yoghurt is ready in 10 minutes.

Ingredients

Lamb French cutlet(s) or rack(s), raw

320 g, (Buy 8 x 50g cutlets), fat trimmed

Sesame seeds

1 tbs

Ground sumac

2 tsp

Reduced fat oil spread

20 g

Baby spinach

150 g

Lentils, canned, rinsed, drained

1 400g can, brown variety

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)

Fresh coriander

2 tbs, leaves, chopped

Oil spray

1 x 3 second spray(s)

Instructions

  1. Sprinkle the lamb with sesame seeds and sumac. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook lamb for 2-3 minutes each side for medium or until cooked to your liking.
  2. Meanwhile, heat the spread in a medium non-stick frying pan over medium-high heat. Cook the spinach, stirring, for 2-3 minutes or until wilted. Add the lentils and cook, stirring, for 1 minute or until heated through.
  3. Combine the yoghurt, coriander and 2 tablespoons water in a small bowl. Serve lamb and lentils drizzled with yoghurt sauce.

Notes

SERVING SUGGESTION: Steamed baby carrots, broccoli and lemon wedges.

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