Sumac lamb with coriander yoghurt
8
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Short on time? This lamb coated in tangy, citrusy sumac served with coriander yoghurt is ready in 10 minutes.
Ingredients
Lamb Frenched cutlet or rack, 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.
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