Dawn Kiddie Great grub in a minute www.sunlive.co.nz

This beautiful spicy rub and yoghurt dip is from Annabel Langbein's latest book ‘The Free Range Cook' – another must have in your cookbook collection.

I have served this with lamb and on a bed of fresh spinach with slow roasted balsamic tomatoes.

Spicy Lamb and Greek Yoghurt Dip with Slow Roasted Balsamic Tomatoes and Spinach

2x prem lamb backstraps (Mount New World)

4 tablespoons spicy rub

Put spicy rub (recipe below) over lamb and marinate for minimum two hours. Then place on heated and oiled grill pan and sear each side for 2-4 minutes then rest in tin foil for at least 10 minutes.

Tomatoes

Vine tomatoes

Balsamic Glaze (Good Food Trading Co or New World)

Place a piece of baking paper on a tray and put tomatoes and vines on and spray with olive oil and drizzle with balsamic glaze. Cook for up to an hour on 150C or until soft .

Yoghurt Dip

½ cup Greek yoghurt

½ tablespoon spicy rub

½ tablespoon lemon juice

Spicy Rub

3 cloves garlic

Fine grated zest 1 lemon

1/3 cup lemon juice

1 fresh red chilli fine chopped

1 ½ tablespoons ginger grated finely

¼ cup olive oil extra virgin

1 tablespoon turmeric

1 tablespoon cumin

1 teaspoon paprika

1 cinnamon quill broken

1 teaspoon sugar

1 teaspoon salt

Pepper

Mix first five ingredients together.

Heat oil on medium heat and add tumeric, cumin, paprika and cinnamon, mix over heat for 30 seconds and add garlic mix and cook for 30-40 seconds longer. Remove from heat and stir in sugar and salt and pepper. Cool. Any left over will keep in fridge.

Place spinach on plate and put lamb over top. Add tomatoes and dip to the side and serve!