Recipe: Mint, Cucumber and Lamb Salad

Ingredients:

• 1 tsp ground cumin
• 2 tbsps olive oil
• sea salt and cracked black pepper
• 6 Pasture Fed lamp rump steaks
• 2 Lebanese cucumbers, halved and sliced
• 1 red onion, thinly sliced
• 3 tomatoes, cut into wedges
• 1 cup of mint leaves

• 1 cup natural yoghurt
• 2 tbsps lemon juice
• 2 tbsps chopped mint leaves

Method:

• Preheat BBQ or pan to medium high.
• To make the yoghurt dressing, combine the yoghurt, lemon juice and mint and set aside.
• Combine the cumin, oil, salt and pepper and brush over the lamb.
• Toss the cucumber, onion, tomato and mint together.
• Cook the lamb for a few minutes on each side or until cooked to your liking. Allow to rest for a few minutes then slice.
• If you prefer, spoon some of the dressing in to the salad and toss to gently coat.
• Serve the salad in to bowls, top with lamb and pour over the yoghurt dressing.