Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Prepare a barbecue for medium-high heat. In a small bowl, combine the garlic powder, onion powder, oregano, 1½ tsp sea salt flakes and 1½ tsp freshly ground black pepper. Drizzle the lamb with oil and sprinkle with souvlaki mixture to coat.
Step 2
To make the garlic yoghurt, in a small bowl, whisk the yoghurt, garlic, oil and lemon juice. Season.
Step 3
Barbecue the lamb for 3-3½ mins each side for medium-rare or until an instant-read meat thermometer registers 58°C when inserted into the thickest part of the lamb. Transfer to a carving board for 10 mins to rest. Slice.
Step 4
Meanwhile, to make the spiced tomato, in a large bowl, combine the onion, vinegar, lemon rind, cumin and ¼ tsp sea salt flakes. Set aside, tossing occasionally, for 20 mins to soak. Add the tomatoes, basil, parsley, mint and oil. Gently toss to combine. Season with salt and pepper.
Step 5
Arrange the spiced tomato on a serving platter. Top with the lamb. Drizzle with the garlic yoghurt to serve.
Curtis Stone's souvlaki lamb with tomato and garlic yoghurt
Serves44
Cook time10 min10 minute
Prep time30 min30 minute, + Standing & resting time
+ Standing & resting time
Ingredients
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
620g Coles Australian Lamb Leg Steaks
2 tsp olive oil
Spiced tomato
1 small red onion, halved, thinly sliced
2 tbs red wine vinegar
2 tsp finely grated lemon rind
1/4 tsp ground cumin
750g mixed medley tomatoes, halved
1/3 cup basil leaves
1/3 cup flat-leaf parsley leaves
1/3 cup mint leaves
2 tbs extra virgin olive oil
Garlic yoghurt
1 cup (280g) natural yoghurt
2 garlic cloves, very thinly sliced
1 tbs extra virgin olive oil
1 tbs lemon juice
Method
Step 1
Prepare a barbecue for medium-high heat. In a small bowl, combine the garlic powder, onion powder, oregano, 1½ tsp sea salt flakes and 1½ tsp freshly ground black pepper. Drizzle the lamb with oil and sprinkle with souvlaki mixture to coat.
Step 2
To make the garlic yoghurt, in a small bowl, whisk the yoghurt, garlic, oil and lemon juice. Season.
Step 3
Barbecue the lamb for 3-3½ mins each side for medium-rare or until an instant-read meat thermometer registers 58°C when inserted into the thickest part of the lamb. Transfer to a carving board for 10 mins to rest. Slice.
Step 4
Meanwhile, to make the spiced tomato, in a large bowl, combine the onion, vinegar, lemon rind, cumin and ¼ tsp sea salt flakes. Set aside, tossing occasionally, for 20 mins to soak. Add the tomatoes, basil, parsley, mint and oil. Gently toss to combine. Season with salt and pepper.
Step 5
Arrange the spiced tomato on a serving platter. Top with the lamb. Drizzle with the garlic yoghurt to serve.
