Name: Chargrilled lamb on Turkish bread
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 320 g lean lamb backstrap fat trimmed; 350 g cherry tomato cut into wedges; 0.5 small red onion thinly sliced; 2 tbs fresh basil shredded; 2 tsp balsamic vinegar; 2 tsp olive oil; 200 g Turkish bread (1/2 loaf); 0.333 cup(s) Dip, hommus (80g); 20 g mixed salad leaves; 0.333 cup(s) low-fat natural yoghurt (95g)

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Ingredients

lean lamb backstrap

320 g, fat trimmed

cherry tomato

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)

Dip, hommus

⅓ cup(s), (80g)

mixed salad leaves

20 g

low-fat natural yoghurt

⅓ cup(s), (95g)

Instructions

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.

Chargrilled lamb on Turkish bread

Ingredients

Instructions

Notes

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