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Tzatziki Lamb Salad with Crisp Bread

Lamb and mint is a classic flavour combo, topped by the tzatziki dressing which is the hero of this dish.


  • 2 tablespoons chopped cucumber

  • 2/3 cup no fat plain yoghurt

  • 1 small clove garlic

  • 1 tablespoon shredded mint

  • 500g lamb fillet, trimmed of visible fat

  • 20g (1 tablespoon) polyunsaturated margarine

  • 1 cup mixed salad leaves

  • ½ cup shredded mint leaves

  • 4 Roma tomatoes, quartered

  • 20g (1 tablespoon) polyunsaturated margarine

  • 1 x 100g piece Lebanese Bread


  • 1.

    Create the Tzatziki dressing by combining cucumber, yoghurt, garlic and mint and refrigerate until required.

  • 2.

    Heat polyunsaturated margarine in a non-stick frying pan over a medium heat and cook the lamb until brown all over, 3-5 minutes or as desired. Remove pan from the heat and cover to rest the lamb.

  • 3.

    Combine the mixed salad leaves, mint and tomatoes.

  • 4.

    To cook the crisp bread, preheat oven to 180°C. Heat a baking tray on the middle shelf of the oven. Cut bread into eight even pieces. Spread bread with polyunsaturated margarine and place on the heated baking tray. Bake for 8-10 minutes until crisp and golden.

  • 5.

    To serve, slice lamb and plate with salad. Drizzle Tzatziki over the top of the salad and serve crisp bread on the side.



  1. Tomatoes may be roasted with garlic cloves and used instead of fresh tomatoes.
  2. Sprinkle Dukkah on bread before toasting for more flavour.

Nutrition: 1446kJ per serve

*Recipes provided by Unilever, Healthier Australia Commitment member

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