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Tuscan Grilled Lamb With Mustard Yoghurt

Cooking time: 12 minutes

8 lamb fillets, trimmed or 16 lamb cutlets, trimmed
1 tablespoon olive oil
MASTERFOODS Cracked Black Pepper
2 tablespoons MASTERFOODS Tuscan Seasoning
2 teaspoons MASTERFOODS Seeded Honey Mustard
1 teaspoon MASTERFOODS Minced Garlic
250ml thick Greek style yoghurt
2 Lebanese cucumbers, seeded and grated
1 tablespoon freshly chopped parsley
sliced roasted kumara

1. Remove silverskin from fillets
2. Place lamb fillets in a flat dish, brush lightly with olive oil and season with MASTERFOODS Tuscan seasoning
3. Combine MASTERFOODS Mustard, garlic, yoghurt, cucumber and parsley in a small mixing bowl, mix well
4. Place prepared lamb onto hot grill plate, cook until done to the desired tenderness, remove and stand for several minutes
5. Slice and serve with prepared yoghurt to the side
6. Serve on a bed of sliced roasted kumera

Serves 4

Wine suggestions from Winsor Dobbin
Preece 2004 Cabernet Sauvignon – Smart label, very smart wine. This is a cool-climate cabernet from the Mitchelton winery at Nagambie in central Victoria that has developed enough ripeness to be appealing without overpowering grunt. You?ll find berry fruit, nutty and chocolatey nuances and a lovely soft mouthfeel in a wine made to accompany food, not overpower it. Excellent with roast lamb or beef, or a grilled kangaroo fillet. This won a trophy at the National Wine Show but you can find it for around $16. That?s smart buying.

After dinner mints
Want to serve your guests something a bit different to after dinner mints? How about mint rocky road?! Voodooo is bring rocky road back into fashion with its new varieties. Created by confectionary expert March Nicolls, it’s the perfect dessert to share with friends. Try Cappuccino, White, Original or Mint. Our personal favourite is mint, with its fluffy white marshmellows surrounded by rich dark chocolate and refreshing mint chips. Delicious! RRP $11.95 for 250g or $7.95 for 130g.