Agneau des PyRenees Blance Backstrap avec Yaourt A la menthe
White Pyrenees Lamb Backstrap with Rocket Salad and Mint Yoghurt
Place rocket and thinly sliced yellow capsicum at the bottom of the plate
Marinate lamb Backstrap in a little olive oil, rosemary, fresh grated garlic, salt and pepper. Marinate for at least a few hours and cook on BBQ when ready to serve. Cook medium - rare and slice finely and place on top of rocket salad.
Sauce: (sorry not dairy free! Although depending on your allergies you could find a suitable yoghurt alternative)
1 cup plain yoghurt, juice of 1 lime, 3 cloves garlic. Puree well. Add 1 cup fresh mint, 1 tspn cumin, 1 tspn paprika, 1/4 tspn cayene pepper and a pinch of salt. Puree again.
yum yum yum yum xxxxxx
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