ROASTED LOIN OF LAMB, PARSLEY SALAD AND MINT YOGHURT

This recipe is a great way to acquaint yourself to the unique taste of lamb, and the unusual flavor profiles that can complement it.

Prep Time 40 MINUTES
Difficulty BEGINNER - INTERMEDIATE
Good For 4 PEOPLE
Ingredients
1 1 RACK - LAMB SHOULDER/LOIN
2 3 TBSP - TOMATOES (SEEDED AND DICED)
3 3 TBSP - CUCUMBER (DICED)
4 1 TBSP - OLIVE OIL
5 1 TSP - LEMON JUICE
6 2 TBSP - ONION (DICED)
7 1 BUNCH - PARSLEY (CHOPPED)
8 TO TASTE - SALT AND PEPPER
9 1/4 CUP - GREEK YOGURT
10 2 TBSP - CUCUMBER (DICED)
11 1 TBSP - MINT (CHOPPED)
Steps
1 Combine the tomatoes, cucumber, parsley, onion, lemon juice and olive oil then mix it up. This is what you'll put on the lamb later.
2 Season the lamb with salt and pepper. Over medium heat, place a bit of oil in a pan. Begin to roast the lamb, and let it cook until it browns evenly.
3 Allow the lamb to rest for 5 minutes then carve it into slices. Drizzle the yogurt around the lamb. Arrange a parsley salad to put the lamb on top of, or garnish the meat with a sprig of mint!
4 Mint Cucumber Yogurt. Combine all ingredients and allow the mixture to sit for at least 1 hour in proper refrigeration.
Tips
1 Smother the lambs in a mixture of panko, mustard and herbs for that crusty exterior that goes well with the tender rosy-red meat.