Lamb Salad with Yoghurt Dressing

Ingredients:

• 350g Lamb Back Strap

      Marinate:

• 1 Tsp Olive Oil
• 1 Garlic Clove, crushed
• 1 Lemon Zest / Juice
• 1 Tsp Fresh Mint, chopped

      Salad:

• 200g Red Capsicum, sliced
• 1 Lebanese Cucumber, sliced
• 1 Red Onion, sliced
• 150g Feta, crumbled
• 1 bag of mixed lettuce, rocket and spinach

      Yoghurt Dressing:

• 150g Low Fat Greek Yoghurt
• 2 Tsp Lemon Juice
• 1 Tsp Olive Oil
• 1 Garlic Clove, crushed

Directions:

1. Marinate lamb, cover and refrigerate overnight
2. Drain lamb and cook until brown all over. Allow meat to rest for 5 min. Thinly slice the lamb across the grain.
3. Place the lettuce mix, capsicum, red onion, cucumber, feta and lamb in a large bowl and toss to combine.
4. To make the dressing, gradually combine the yoghurt with the olive oil, lemon juice and garlic in a bowl. Drizzle the yoghurt dressing over the lamb salad to serve.