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Broiled Lamb with Yogurt and Herb Dressing

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Published under: Salad


  • Sunflower Oil – 2 tblsp, plus extra for broiling the lamb
  • Tomato Paste – 1 tblsp
  • Ground Cumin – 1/2 tblsp
  • Lemon Juice – 1 tsp
  • Garlic Clove – 1, crushed
  • Pinch of Cayenne Pepper
  • Lamb Neck Fillets – 500 gms, trimmed with excess fat removed
  • Salt and Pepper
  • Toasted Sesame Seeds
  • Sprigs of Fresh Parsley

For the Dressing:

  • Fresh Lemon Juice – 2 tblsp
  • Honey – 1 tsp
  • Plain Yogurt – 1/3 cup
  • Fresh Mint – 2 tblsp, finely shredded
  • Fresh Parsley – 2 tblsp, chopped
  • Fresh Chives – 1 tblsp, finely snipped
  • Salt and Pepper


  1. Mix the oil, tomato paste, cumin, lemon juice, garlic, cayenne pepper, salt and pepper in a bowl.
  2. Add the lamb and rub all over with the marinade.
  3. Cover the bowl and marinate in the fridge for at least 2 hours or 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. Remove the lamb from the fridge 15 minutes before you are ready to cook.
  9. Heat the broiler to it highest setting and lightly brush the broiler rack with oil.
  10. Broil the lamb, turning it once, for 10 minutes for medium and 12 minutes for well done.
  11. Let the lamb cool completely, then cover and chill until required.
  12. Thinly slice the lamb, then divide among serving plates.
  13. Adjust the seasoning and then spoon over the lamb slices.
  14. Sprinkle the toasted sesame seeds on top.
  15. Garnish with parsley and serve.

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