| Serves: 2 Ingredients: 15ml spoon oil 3 x 15ml spoons mint sauce 2 x 15ml spoons red wine vinegar 300g lamb fillet (defrosted if frozen) 100ml low fat natural yogurt ¼ cucumber, peeled and grated pack little gem lettuce salt and freshly ground black pepper 15ml spoon salad onions, finely sliced Method: Mix the oil, 2 x 15ml spoons of the mint sauce and vinegar together in a small bowl. Season with salt and freshly ground black pepper. Place the lamb in a small shallow dish and pour over the marinade. Leave for 5 minutes or longer if you have the time. Heat a frying pan and place the meat in when the pan is hot. Sear on all sides, reduce the heat and continue cooking for a further 10 minutes, turning occasionally. Meanwhile, mix the remaining mint sauce, yogurt and cucumber together for the dressing and season. Add the lamb marinade to the frying pan and cook for a further 2 minutes until thick and syrupy. Remove the lamb from the heat and rest for 2 minutes before carving into thick slices. Arrange the little gem on two plates and top with the lamb. Add the lamb juices to the yogurt dressing and drizzle over the meat. Garnish with the salad onions. |