Easy Lamb Recipes: Tzatziki Lamb Salad

Spring means lamb and what better way to serve it for an easy dinner idea than in this lamb and mint salad by ex-Olympic swimmer Susie O’Neill.
The mother-of-two shares one of her favourite spring recipes alongside Together Counts, an online resource encouraging Australian families to lead healthier, active lifestyles.
Lamb and mint is a classic flavour combo, and topped with the tzatziki dressing and served with Lebanese crispbread, this will be one of your favourite spring lamb recipes. Leftovers make a great lunch, too.
Preparation time: 15mins
Cooking time: 15mins
Serves 4
Ingredients
2 tablespoons chopped cucumber
2/3 cup no fat plain yoghurt
1 small clove garlic
1 tablespoon shredded mint
500g lamb fillet, trimmed of visible fat
20g (1 tablespoon) polyunsaturated margarine
1 cup mixed salad leaves
½ cup shredded mint leaves
4 Roma tomatoes, quartered
20g (1 tablespoon) polyunsaturated margarine
1 x 100g piece Lebanese Bread
1. Create the tzatziki dressing by combining cucumber, yoghurt, garlic and mint and refrigerate until required.
2. Heat polyunsaturated margarine in a non-stick frying pan over a medium heat and cook the lamb until brown all over, 3-5 minutes. Remove pan from the heat and cover to rest the lamb.
3. Combine the mixed salad leaves, mint and tomatoes.
4. To cook the crisp bread, preheat oven to 180°C. Heat a baking tray on the middle shelf of the oven. Cut bread into eight even pieces. Spread bread with polyunsaturated margarine and place on the heated baking tray. Bake for 8-10 minutes until crisp and golden.
5. To serve, slice lamb and plate with salad. Drizzle tzatziki over the top of the salad and serve crispbread on the side.
Tips:
* Tomatoes may be roasted with garlic cloves and used instead of fresh tomatoes.
* Sprinkle dukkah on bread before toasting for more flavour.
What’s your favourite spring lamb recipe?
Julia has lived and worked in London, Amsterdam, and New York, and is obsessed with food. She's either cooking or thinking about what to eat next. Follow Julia on Twitter.