Easy and utterly delicious, this week night meal is sure to please.
2 lamb rumpsDRY SPICE RUB
2 tsp ground cumin
2 tsp ground fenugreek
2 tsp turmeric
1 tsp paprika
1 tsp ground cinnamon
1 tsp garlic powder
½ tsp cayenne pepper
Black pepperLENTIL SALAD
90 g French green lentils
3 c water
¼ red onion, thinly sliced
2 tbsp coriander, roughly chopped
2 tbsp alfalfa sprouts
2 tbsp snow pea shootsMINTED YOGHURT
¼ c natural organic yoghurt
6 mint leaves, thinly sliced
2 tsp extra virgin olive oil
Combine the spice rub and coat the lamb rumps. Cover and place in the fridge for 2 hours (minimum).
Preheat oven to 200 degrees.
Add the lentils and water to a saucepan and bring to the boil. Reduce to a simmer and cook until tender.
To cook the lamb, heat a little oil in a hot frypan and brown on all sides. Place in the oven and cook for a further 14 minutes. Remove from oven, cover with tinfoil and a tea towel and rest for 5 minutes.
Combine the remaining ingredients to lentils and toss together. Lightly season.
Combine the minted yoghurt ingredients. Season.
Thinly slice the lamb rump, toss through the lentils. Combine all components together. Drizzle over a little extra virgin olive oil.