Marinated Lamb with Tomato & Mint Salsa
extra virgin olive oil
couple fresh tomatoes
red onion, finely chopped
creamy plain yoghurt
The night before remove all traces of fat from the lamb fillets!!
Marinate them intact, in the lemon juice, extra virgin olive oil, & garlic.
Drain & dice the canned tomatoes add to this the real tomatoes, diced onion, finely chopped mint & ground pepper.
Add finely chopped mint & garlic to the yoghurt & leave in fridge.
Cook fillets on the barbecue plate (medium - rare). Slice the lamb thin to medium & place on the plate in an attractive fashion.
Add to this the warmed salsa with a sprinkling of balsamic vinegar & a dollop of the yoghurt sauce.