Come Dine With Me Australia

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

  • 1/4 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.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 291kj
  • Fat Total 23g
  • Saturated Fat 9g
  • Protein 13g
  • Carbohydrate 5g
  • Sugar 3g
  • Sodium 344mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 2 ratings