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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 353kj
  • Fat Total 16g
  • Saturated Fat 5g
  • Protein 31g
  • Carbohydrate 18g
  • Sugar 5g
  • Sodium 301mg

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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  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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