serves
2
cook
30 minutes
serves
2
people
cooking
30
minutes
Ingredients
1 teaspoon olive oil
1 lamb backstrap (or leftover lamb roast)
1 red onion, sliced
2 teaspoons brown sugar
Turkish bread
4 tablespoons hummus
rocket leaves
MINT YOGHURT:
¼ cup natural yogurt
1 tablespoon chopped mint
squeeze of lemon juice
salt and pepper
Instructions
Heat the oil in a non-stick frying pan over medium heat, add the lamb and cook for 4 minutes on each side or until cooked to your liking. Set aside to rest for 5 minutes before slicing.
Add the onions and sugar to the pan and cook for 5 minutes or until caramelised.
To make the mint yogurt, place all ingredients in a bowl and stir to combine.
Toast the Turkish bread and spread the bottom half with hummus. Top with the lamb slices, rocket and onions, and drizzle with the mint yogurt.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
