Tom Evangelidis from Come Dine With Me Australia prepares a mediterranean take on a classic lamb dish
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.
Place on BBQ or frying pan, turn and brush with olive oil.
Roasted Garlic Peppers :
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.
Combine yoghurt, sugar and chopped mint in a blender. Drizzle over lamb.
Nutritional analysis per serving (14 servings)
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.
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