Cumin Grilled Lamb with Cucumber Salad and Lemon Yoghurt

This Greek-inspired recipe is really simple and full of light, fresh flavours perfect for perking you up this January!


You simply can't beat the classic combination of lamb, cumin and yoghurt and when you pair that with a simple salad, with good balsamic, and the crunch of toasted pine nuts, you have a satisfying and delicious dinner ideal for midweek. What's more, any leftovers work really well as a packed lunch as this dish is just as good eaten cold.

Cumin Grilled Lamb with Cucumber Salad and Lemon Yoghurt
Serves 4

2 tsp oil

2 tsp ground cumin

1 tsp salt

4 lamb leg steaks

1 cucumber, peeled and de-seeded

12 cherry tomatoes, quartered

1 small red onion, very finely chopped

2 tbsp balsamic vinegar

100g natural yoghurt

juice of ½ lemon

60g pine nuts, toasted

sea salt and freshly ground black pepper

handful salad leaves, to serve

Preheat your grill to high. Mix the oil, cumin and tsp of salt in a large bowl. Add the lamb steaks and toss to coat. Put the lamb steaks on a rack and cook under the grill for 4 minutes on each side. Turn the grill off and put the rack on the bottom shelf of the oven to rest.

While the lamb is cooking, mix the cucumber, tomatoes, onion and balsamic in a bowl with a good pinch of salt and pepper. In a separate bowl, mix the yoghurt and lemon juice with a generous amount of salt and pepper.


To serve, slice the rested lamb and divide between plates drizzling over any resting juices. Serve the cucumber mixture and salad leaves alongside, drizzle the yoghurt over the top and sprinkle over the toasted pine nuts.