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Mediterranean Lamb with Roasted Garlic Peppers and Minted Yoghurt Served on a Bed of Rocket

Tom Evangelidis from Come Dine With Me Australia prepares a mediterranean take on a classic lamb dish


  • Lamb

  • 1 kg Lamb back strap

  • 1 tbsp. cumin

  • 1 tbsp. sweet paprika

  • 2 tbsp. garlic

  • Olive oil

  • 1 tsp. Lemon

  • 1 tbsp. Parsley

  • 1 tbsp. Coriander

  • Salt

  • Pepper

  • Roasted Garlic Peppers

  • 6 red capsicums

  • Olive oil

  • Garlic

  • Mint Yoghurt

  • I cup Yoghurt

  • 2 tsp. Mint leaves

  • ¼ tsp. sugar


  • Lamb:

  • 1.

    Marinate the back straps with cumin, sweet paprika, lemon juice, salt, pepper, garlic, coriander leaves, continental parsley and olive oil. Place in the fridge for one hour.

  • 2.

    Place on BBQ or frying pan, turn and brush with olive oil.

  • Roasted Garlic Peppers :

  • 1.

    Halve the capsicums and place under the grill. Blacken and remove the skins. Slice into smaller pieces then place in a frying pan with olive oil and cook for 15 minutes add garlic and simmer for 15 minutes.

  • Mint Yoghurt:

  • 1.

    Combine yoghurt, sugar and chopped mint in a blender. Drizzle over lamb.

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