1 teaspoon olive oil
1 lamb backstrap (or leftover lamb roast)
1 red onion, sliced
2 teaspoons brown sugar
4 tablespoons hummus
¼ cup natural yogurt
1 tablespoon chopped mint
squeeze of lemon juice
salt and pepper
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.
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.