Spiced Greek Lamb With Fried Bread
·
Serves4
·
Prep 25 minutes
·
Cook 25 minutes
Ingredient
·
Olive oil cooking spray
·
4 yiros bread rounds
·
2 teaspoons extra virgin olive oil
·
1 red onion, cut into thin wedges
·
3 garlic cloves, crushed
·
1 teaspoon finely grated lemon rind
·
½ teaspoon ground cumin
·
¼ teaspoon ground cinnamon
·
½ quantity Spiced-orange slow-cooker lamb
·
2 Lebanese cucumbers, cut into ribbons
·
200g grape tomatoes, halved
·
½ cup fresh mint leaves
·
1 tablespoon lemon juice
·
Lemon wedges and plain yoghurt, to serve
Recipe
1. Preheat oven to
160°C/140°C fan-forced. Heat a non-stick frying pan over medium high heat.
Spray both sides of 1 piece of bread with oil. Add bread to pan. Cook for 1 to
2 minutes each side or until golden and toasted. Transfer to oven to keep warm.
Repeat with oil and remaining bread.
2. Heat oil in
frying pan over medium-high heat. Add onion. Cook, stirring twice, for 3
minutes or until starting to char. Add garlic, lemon rind, cumin and cinnamon.
Cook for 1 minute or until fragrant. Add lamb. Reduce heat to medium-low. Cook,
stirring occasionally, for 3 minutes or until lamb is heated through.
3. Combine
cucumber, tomato, mint and lemon juice in a bowl. Season with salt and pepper.
Place bread on plates. Top with lamb and salad. Serve with lemon wedges and
drizzle with yoghurt.
·
Nutrition: (per serve) 2791kj; 19.8g fat; 7.2g sat fat; 55.3g
protein; 59.2g carbs; 6.1g fibre; 161mg chol; 757mg sodium.
Spiced Greek Lamb
With Fried Bread
