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Spiced lamb fillets with tomato-mint salad


  • Combine the yoghurt, ginger, garlic, ground spices, sambel and chopped coriander in a large bowl. Taste for seasoning.
  • Toss the lamb in the marinade until well coated, cover and refrigerate for 1 hour.
  • Then shake off any excess marinade and cook the lamb on a lightly oiled, preheated ridged grill (or BBQ), spraying with a little more oil now and again. When ready, remove and set aside to rest for 5-10 mins, before slicing.
  • To make the salad, gently toss the tomatoes, red onion and mint with seasonings and a little oil. Set aside to develop the flavours.
  • To serve, arrange the lamb on individual plates and put a mound of the salad in the centre.


  • 1 cup Greek (or plain) yoghurt
  • 1 heaped tspn grated fresh ginger
  • 2 garlic cloves, crushed
  • 1 tspn ground turmeric
  • 2 tspn ground coriander
  • 2 tspn ground cumin
  • 1 tbsp sambel oelek (or any other chilli paste)
  • 4 tbsp chopped fresh coriander
  • 2-3 lamb backstraps
  • olive oil spray
  • 1-2 punnets cherry tomatoes, halved
  • ½ red onion, very finely sliced
  • 1 heaped tbsp sliced fresh mint
  • sea salt & freshly ground pepper
  • olive oil


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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