Crusted Lamb Backstrap on Toasted Pide with Mint Hummus and Leaves

INGREDIENTS:​

• 500g lamb backstrap
• 2 tablespoons RED Australian bush spice
• 1 tablespoon olive oil
• 1 Turkish pide bread, cut into four even pieces
• 100g salad leaves
• 2 ripe tomatoes, sliced
• 200g hummus
• 2 tablespoons mint​

​Serves 4
​

1. Trim any excess fat from the lamb and roll to coat in the RED.
2. Heat the oil in a large non stick fry pan, add the lamb and cook over a medium heat until the lamb is cooked to your liking.
3. Toast the Turkish bread until crisp and golden. Divide the salad leaves between four of the base pieces of bread, top with sliced tomatoes.
4. Finish with the lamb and minted hummus. Top with the remaining pieces of toasted bread.