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    Minted lamb tahini salad

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    Minted lamb tahini salad

    Combine tahini - or sesame paste - with yoghurt and lemon juice to dress this salad

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 100g essential Waitrose low fat natural yogurt
    • 2 garlic cloves, chopped
    • 1 lemon, juice
    • 2 tbsp chopped mint, plus leaves to garnish
    • 1 pack essential Waitrose lamb leg steaks, approximately 240g
    • 4 red onions, cut into 8 wedges
    • 250g cherry tomatoes
    • 1 tbsp olive oil
    • 2 essential Waitrose little gem lettuces
    • 40g stoned black olives, sliced
    • 2 tsp tahini


    1. Preheat the oven to 200c, gas mark 5. Put all but 2 tbsp yogurt in a bowl. Stir in the garlic, 1 tbsp lemon juice and the chopped mint; season. Coat each steak with the marinade.
    2. Put the onions and tomatoes in a roasting tin. Trickle over the oil; season. Roast for 15 minutes.
    3. Remove the lamb from its marinade and sit it on the vegetables. Grill on a high heat for about 5–6 minutes per side.
    4. Divide the lettuce leaves between 4 plates; top with the veg, olives and mint leaves.
    5. Slice the lamb and divide between the plates. Whisk the remaining yogurt and lemon juice with the tahini; season and trickle over each serving.

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