Spiced lamb with herb yoghurt potatoes
With sweet, savoury flavours and a hint of chilli this quick and easy stir-fry chicken with hokkien noodles is fresh, healthy and delicious mid-week meal. ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.
Serves
4Preparation time
30 minsCooking time
30 minsIngredients
- Spiced lamb with herb yoghurt potatoes
- 4 trim lamb leg steaks
- 750g new potatoes,
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1 tablespoon olive oil
- sea salt
- freshly ground black pepper
- for the yoghurt dressing
- 200ml natural yoghurt
- ½ cup mint leaves, chopped
- ½ cup parsley leaves, chopped
- ½ cup coriander leaves, chopped
- 1 tablespoon fresh lemon juice
- 1 clove garlic
- sea salt
- freshly ground black pepper
Method
Using a mortar and pestle, grind the fennel seeds, coriander seeds and cumin seeds until they are cracked and breaking down. Pour into a medium sized dish and add salt and pepper. Dip the trim lamb leg steaks into the spices and press down to ensure that they are coated all over. Put all of the ingredients for the dressing into a food processor and blend until smooth. Empty the dressing into a large bowl. Boil the potatoes until tender, drain well then whilst still warm add to the bowl with the dressing and toss until the potatoes are covered with the yoghurt herb dressing.
Heat a heavy based pan over a medium heat and add the olive oil. When the oil is hot add the spice crusted lamb to the pan and cook for around 7 minutes each side, or until the spices have turned a dark, golden brown. Set aside to cool then slice into thick chunks. Serve with baby spinach leaves and crumble any left over spices over the top of the lamb.
