Lamb with tomato salad and mint yogurt

Serving size: Serves 4

Cooking time: Less than 30 minutes

INGREDIENTS
600g lamb backstraps, trimmed

½ medium (85g) red onion, sliced thinly

4 small (240g) egg tomatoes, sliced thinly

1 cup fresh flat-leaf parsley leaves

1 cup fresh small mint leaves

2 teaspoons ground sumac

8 pitta bread

Mint yogurt

1 cup (280g) low-fat natural yogurt

2 cloves garlic, crushed

1 tablespoon fresh flat-leaf parsley, chopped

1 tablespoon fresh mint, chopped finely

1 tablespoon lemon juice

salt and pepper, to taste

METHOD
For the mint yogurt, combine all ingredients in a bowl; cover, refrigerate until needed.

Cook the lamb on a heated, oiled grill plate for about 10 minutes or until cooked as desired. Transfer to a warmed plate; cover to keep warm.

Meanwhile, combine the onion, tomato, herbs, sumac and salt and pepper to taste in a medium bowl; toss gently.

Serve sliced lamb with salad, pitta and mint yogurt sprinkled with a little extra mint, if desired.