Red Pepper Jelly Lamb With Grilled Vegetables - cooking recipe

Ingredients

1 tbsp red pepper jelly
1/4 cup lemon juice
7 oz lamb fillet
1 medium red pepper, thickly sliced
6 oz asparagus, trimmed
2 medium zucchini, thickly sliced
4 None baby eggplant, thickly sliced
2 oz baby spinach leaves
1 None pita bread, cut into wedges
None None FOR THE MINT SAUCE
1 clove garlic, crushed
1 tbsp finely chopped fresh mint
1/3 cup plain yogurt

Preparation

Combine red pepper jelly and 1 tbsp of the lemon juice in a medium bowl. Add lamb and turn to coat; season.
Heat a grill pan on high heat or preheat the grill to medium-high. Grill lamb 2-3 mins per side or until cooked to desired doneness. Let stand, loosely covered with foil, for 5 mins.
Meanwhile, combine red pepper, asparagus, zucchini, eggplant and remaining 3 tbsp lemon juice in large bowl. Grill vegetables, in batches, until tender. Return vegetables to bowl with spinach, toss gently to combine. Season to taste.
For the mint sauce, combine garlic, mint and yogurt in a small bowl.
Slice lamb. Serve lamb with vegetables and pita bread. Drizzle with mint sauce.