Tuesday 24 October 2017

Yoghurt Marinated Spiced Lamb and Chickpea Salad

Rozanne Stevens makes the most out of dreamy Greek yoghurt...

Rozanne Stevens


Serves 4


2 cloves of garlic, crushed

1/3 cup Greek yoghurt

2 tsp grated fresh ginger

1 tsp garam masala

1/2 tsp ground turmeric

4 thick lamb steaks or side loin lamb chops

light olive oil

salt and freshly ground black pepper

Chickpea salad:

2 tins chickpeas, rinsed and drained

1 red onion, finely sliced

60ml (1/4 cup) extra virgin olive oil, plus extra for cooking

1/2 tsp cumin seeds

1/2 tsp fennel seeds

1/2 tsp black mustard seeds

2 tblsp white wine vinegar

1 tsp caster sugar

salt and freshly ground black pepper

1/2 cucumber, peeled, seeded and cut into 1cm dice

100g cherry tomatoes, halved

100g baby salad leaves

15g (1/2 cup) small coriander leaves



Combine the garlic, yoghurt, ginger, garam masala and turmeric in a bowl. Rub this spice mixture over the lamb, cover and refrigerate for two hours.

To make the salad, toss the chickpeas with the sliced onion, olive oil, cumin seeds, fennel seeds, black mustard seeds, vinegar and a pinch of sugar. Season with salt and pepper and set aside.

Scrape the marinade off the lamb and coat with light olive oil. Season well with salt and pepper, then cook for 4 minutes on each side on a hot barbecue. Rest the lamb for five minutes, loosely covered with foil.

Add the cucumber, tomatoes, baby salad leaves and coriander to the chickpea salad and toss to combine.

Cut the lamb diagonally into thin slices, then layer with salad in bowls. Serve immediately.

Ish Factor: Garam masala is a traditional blend |of ground aromatic spices used alone or with other seasonings. Combinations vary, but typically garam masala will contain black and white pepper, cloves, cinnamon, cumin seeds and cardamom. Some versions also contain nutmeg.

Make up your own garam masala by toasting whole spices and grinding them up or buy from an authentic source.


The benefits of dreamy Greek yoghurt

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