Sumac Lamb Fillet with Tzatziki

Prep time:

Cook time:

Serves: 1

This is a great, light summer dish, perfect for the barbecue. The sumac forms a tangy, almost sweet crust on the lamb fillet, and you will forget you’re on a fast day.

Notes

Replace the lamb with chicken tenderloins as an alternative.
To make this dish under 300 calories, reduce the lamb portion to 100g for a total of 295 calories.

Nutritional Information Per 100g
Serving size: 1
Calories: 340

Ingredients
  • 150g lamb tenderloin
  • 1 tsp Herbie’s Spices sumac
  • 1 tsp rice bran oil
  • ½ (50g) lebanese cucumber
  • 1 small clove garlic, crushed
  • ½ tbsp lemon juice
  • ¼ cup (60 ml) plain non-fat yoghurt
  • pinch of salt and pepper
  • 30g baby spinach
  • 150g cherry tomatoes, quartered
  • ½ tsp olive oil
  • ½ tsp Herbie’s Spices sumac

Instructions
  1. Coat lamb in sumac by pressing it all over, and set aside at room temperature.
  2. Grate the cucumber on a large setting and place in a sieve to drain with a pinch of salt.
  3. Heat rice bran oil in a heavy based pan or heat a barbecue. Cook lamb for 4 minutes each side (for medium rare), then set aside to rest (5 minutes) while preparing tzatziki.
  4. Stir drained cucumber with garlic, lemon juice and salt and pepper to taste.
  5. Toss cherry tomatoes with baby spinach, sumac and olive oil.
  6. Slice rested lamb into 0.5mm strips and serve on spinach and tomato salad with tzatziki on the side.