Yoghurt-coated lamb with Mediterranean-style veg

Tender and flavoursome lamb has never been so easy. Ready to serve in just 30 minutes, this 5-ingredient meal will be a new go-to for busy weeknights or when unexpected guests pop by.





  • 1/2 cup (140g) Tamar Valley Greek Style All Natural Yoghurt
  • 2 1/2 tsp ground cumin
  • 1 (about 500g) lamb rump roast
  • 600g pkt frozen Mediterranean vegetables
  • 2 x 250g pkts microwavable brown rice and red quinoa



Preheat oven to 220°C. Line a large baking tray with baking paper. Place half the yoghurt and 2 tsp cumin in a large shallow bowl and stir to combine. Add the lamb and turn to coat.


Place the lamb on the lined tray with the vegetables. Roast for 20 mins for medium or until the lamb is cooked to your liking and the vegetables are tender and golden brown. Transfer the lamb to a plate and cover with foil. Set aside for 5 mins to rest. Slice the lamb.


Heat the rice mixture following packet directions. Place in a large bowl with the vegetables and toss to combine. Transfer the rice mixture to a serving platter. Top with lamb. Combine the remaining yoghurt with 1 tbs water in a small bowl. Drizzle over the lamb and sprinkle with the remaining cumin.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.