Grilled Lamb with Yogurt Dressing

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Ingredients:

• Sunflower Oil  – 2 tblsp, plus extra for grilling
• Tomato Puree – 1 tblsp
• Cumin – 1/2 tblsp, ground
• Lemon Juice – 1 tsp
• Garlic – 1 clove, crushed
• Cayenne Pepper – pinch
• Lamb Neck Fillets – 500 gms, trimmed of any visible fat
• Oil for brushing
• Salt and Pepper
• Toasted Sesame Seeds – to garnish
• Flat-leaf Parsley Sprigs – fresh, to garnish

To Garnish:

• Fresh Lemon Juice – 2 tblsp
• Clear Honey – 1 tsp
• Greek Yogurt – 85 gms
• Fresh Mint – 2 tblsp, finely shredded
• Fresh Flat-leaf Parsley – 2 tblsp, chopped
• Fresh Chives – 1 tblsp, finely snipped

Method:

1. Mix the 2 tblsp of oil, tomato puree, cumin, lemon juice, garlic, cayenne and salt and pepper to taste together in a non metallic bowl.
2. Add the lamb fillets and rub all over with the marinade.
3. Cover the bowl and marinate in the fridge for at least 2 hours, but ideally overnight.
4. To make the dressing, whisk the lemon juice and honey together until the honey dissolves.
5. Whisk in the yogurt until well blended.
6. Stir in the herbs and add salt and pepper to taste.
7. Cover and chill until required.
8. Preheat the grill to high.
9. Remove the lamb from the fridge 15 minutes before you are ready to cook.
10. Brush the grill rack with oil.
11. Grill the lamb fillet, turning it once, for 10 minutes for medium and 12 minutes for well done.
12. Leave the lamb to cool completely, then cover and chill until required.
13. Thinly slice the lamb fillets, then divide between 4 plates.

1. Pour the dressing over the lamb slices, sprinkle with toasted sesame seeds and parsley and serve.