2. Coat lamb with 3 tsp paprika, 1 tbsp oil, salt and pepper. Heat frypan or griddle pan over medium-high heat. Cook lamb for 8-10 minutes each side or to your liking (see notes). Set aside to rest.
3. Blend together yoghurt with mint leaves. Season with salt and pepper.
4. Slice lamb and squeeze over lemon juice.
5. Divide roast vegetables, spinach and lamb among plates. Spoon over mint yoghurt to taste.
Cook time for the lamb will depend on its size. If you find yours is taking longer than expected you can finish the cooking off in the oven with the vegetables.
Toss the beetroot separately to avoid staining.
No lamb option - butterflied lamb leg is replaced with chicken breast fillet. Cook for 4-6 minutes each side in the frypan or roast in oven for 15 minutes until cooked through.
Red capsicum, 1
Cherry tomatoes, 1 bag (200g)
Butterflied lamb leg, 700g
Natural yoghurt, 1 cup (250g) *
Mint, 1/2 bunch *
Lemon, 1/2 *
Baby spinach, 1/2 bag (100g) *
FROM YOUR PANTRY
Oil (for cooking), salt, pepper, ground cumin, ground paprika