Ingredients[]
Marinade[]
- ½ kg boneless lamb in 1 piece
- 1 tsp garlic paste
- 2 tbsp lemon juice
- 1 tsp ginger powder
- 1 tsp mustard powder
- salt and pepper
- 3 tbsp oil
Salad[]
- 1 shredded lettuce
- 1 sliced cucumber
- 1 sliced bell pepper
- 1 pear - halved, cored and peeled
- 1 tbsp shredded spring onions
- 1 avocado - peeled and sliced
Dressing[]
- 100 ml yoghurt
- 2 tsp chopped mint
- 1 tbsp - sweetened, cooked apple purée
- 1 tsp honey
- salt and pepper
- mint sprigs to garnish
Directions[]
- Arrange lamb in a tray.
- Cover with garlic, lemon juice, seasoning with ginger, salt and pepper and mustard powder.
- Allow it to marinate for 3 – 4 hours.
- Heat oil until smoking.
- Seal meat in oil.
- Roast at 200°C until tender.
- Remove from oven.
- Arrange all salad ingredients on a plate.
- Top with lamb.
- Now whisk together dressing ingredients.
- Season and pour over the salad before serving.