Sumac lamb with coriander yoghurt
French trimmed lamb cutlet(s) or rack(s)
320 g, (Buy 8 x 50g cutlets)
Reduced fat oil spread
Baby spinach leaves
Lentils, canned, rinsed, drained
1 400g can, (1 x 400g can) brown variety
99% fat-free plain yoghurt
½ cup(s), (120g)
2 tbs, leaves, chopped
1 x 3 second spray(s)
- 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.
- 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.
- Combine the yoghurt, coriander and 2 tablespoons water in a small bowl. Serve lamb and lentils drizzled with yoghurt sauce.