Served with a spiced tomato mixture, this Souvlaki lamb recipe is full of fresh flavours. Simply top with a homemade garlic yoghurt and dig in!
- Serves4
- Cook time10 minutes
- Prep time30 minutes, + 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 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
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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 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 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 spiced tomato on a serving platter. Top with the lamb. Drizzle with the garlic yoghurt to serve.
Recipe tip
Serve with chargrilled flatbread.
Curtis Stone's Souvlaki lamb with spiced tomato and garlic yoghurt
- Serves4
- Cook time10 minutes
- Prep time30 minutes, + 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 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
Description
Served with a spiced tomato mixture, this Souvlaki lamb recipe is full of fresh flavours. Simply top with a homemade garlic yoghurt and dig in!
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 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 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 spiced tomato on a serving platter. Top with the lamb. Drizzle with the garlic yoghurt to serve.