Za’atar lamb with celery salad and mint yoghurt
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Time to make:
30 mins (Hands-on time: 20 mins, Cooking time: 10 mins)
$7.12 per serve
(at time of publication)
Full ingredients list:
1 cup wholemeal couscous
3/4 cup reduced-fat Greek yoghurt
2 tablespoons chopped fresh mint
3 x 200g lamb backstraps
1/4 cup za’atar spice mix (we used Alexandra’s)
2 teaspoons olive oil
200g sugar snap peas
3 stalks celery, thinly sliced diagonally
50g snow pea sprouts, trimmed
1/3 cup fresh small mint leaves
1/3 cup fresh small flat-leaf parsley leaves
4 cups baby spinach
1 small red capsicum, thinly sliced
2 tablespoons balsamic vinegar
Nutritional information (per serve)
Instructions and steps:
Step 1Prepare couscous following packet directions. Fluff grains with a fork, cover and set aside.
Step 2Meanwhile, place yoghurt and mint in a small bowl. Stir to combine and place in fridge.
Step 3Sprinkle both sides of lamb with spice mix. Heat oil in a large non-stick frying pan set over a medium-high heat. Add lamb and cook each side for 2-3 minutes or until done to your liking. Remove lamb from pan, cover and leave to rest for 5 minutes. Cut in thick slices.
Step 4Meanwhile, boil, steam or microwave sugar snap peas until tender then drain. Refresh peas under cold running water and drain. Combine peas with remaining ingredients in a large salad bowl. Toss to combine.
Step 5Serve za’atar lamb with celery salad, mint yoghurt and couscous.
Make it gluten free: Use quinoa instead of couscous and check yoghurt and spice mix are gluten free.
About this recipe
First published: February 2015