INGREDIENTS (SERVES 2)
½ tbs Dried mustard seeds
1 cup of Greek yogurt
1 deseeded cucumber, grated
10-15 mint leaves, finely chopped
1 lamb back strap
Toast dried mustard seeds until they pop then stir them into Greek yogurt.
Stir cucumber and mint into Greek yogurt.
Squeeze limejuice and pinch salt into yogurt.
Massage salt and oil into lamb back strap and cook in a hot pan, 2 minutes each side then rest for 2 minutes.
Carve and serve