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An exquisite recipe of lamb sirloin with spice crust and FAGE Total. This combination will please all your guests, you can use it as an entrance. Try it!
Mix ground mustard, cilantro or cumin, paprika, fennel, salt and pepper in a small bowl. Reserve.
Mix the Greek Style Yoghurt FAGE® Total 0% and 2 tablespoons of Dijon mustard in a small bowl, season with salt and pepper. Spread a little of the Greek Style Yoghurt Blend FAGE® Total 0% on each steak.
Heat 2 tablespoons of oil in a large skillet over high heat until golden brown and the crust has formed on both sides and is at medium raw cooking point (approximately 2 minutes per side). Remove from the pan, move to a cutting board and let stand 5 minutes before slicing.
While the lamb is resting, beat the remaining teaspoon of Dijon mustard, 1 teaspoon of pomegranate molasses, the red wine vinegar and the rest of the canola oil in a small bowl and season with salt and pepper. Place the mixed lettuce in a bowl, add the dressing and mix gently. Place the lettuce on a plate, cover with the lamb in slices, sprinkle the lamb with the pomegranate sauce and decorate with pomegranate seeds, almonds and mint. Serve with the sauce that was reserved for Yoghurt Greek Style FAGE® Total 0%.
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