Pepper-Crusted Lamb With Mint Yogurt

1. 1

   Using a mortar and pestle, pound the peppercorns until finely crushed, then spread them over a large flat plate.

2. 2

   Preheat a grill pan over a high heat. Brush the lamb with half the oil, season to taste and place on the griddle. Cook for 2 mins each side, or until seared. Press the lamb into the pepper to lightly coat, then return the lamb to the pan. Cook for 1 min each side for medium, or until cooked to your liking. Transfer to a plate. Cover with foil and leave to rest for 5 mins.

3. 3

   Whisk the yogurt, juice, mint and remaining oil in a bowl. Place the lamb on serving plates. Serve with yogurt dip, mixed salad and lime quarters.

* Per serving · 4 servings · Values may vary.

No additional tips available.