The combination of thinly sliced pieces of medium rare spiced lamb rump, served with garlicky yogurt and raw, shredded beetroot is an alternative to the traditional Yiros but is a delicious marriage made in heaven!


Dry Spice Rub

  • 1 tsp cumin
  • 1 tsp paprika
  • ¼ tsp ground cloves
  • 1 tsp fennel seeds
  • ¼ tsp cinnamon
  • ¼ tsp ground black pepper
  • ¼ tsp salt

Garlic Yogurt Sauce

  • ¾ cup Greek yoghurt
  • 1 clove garlic, crushed
  • 1 tbs lemon juice
  • ½ tsp cumin
  • ½ tsp salt


  • 500g lamb rump steaks, fat trimmed
  • 2- 3 tbs olive oil
  • 1 cup grated beetroot
  • 1 cup baby spinach leaves
  • 1 cup baby rocket leaves
  • ½ cup chopped parsley
  • 1 red onion, sliced thinly
  • 6 Drakes mini Yiros bread



  1. In another small bowl, combine yogurt sauce ingredients and set aside.
  2. In a small bowl combine the dry spice rub ingredients. Put lamb rump steaks on a plate; rub each side generously with spice mixture. Let stand at least 10 minutes.
  3. Heat olive oil on BBQ on high heat. For medium rare, cook on each side for about 4-6 minutes, depending on thickness of the steak. Season well with salt.
  4. Take lamb off the BBQ into a pan and cover with foil. Rest for 10 minutes.
  5. While the lamb is resting, combine beetroot, spinach, rocket and parsley in a bowl.
  6. Heat Yiros bread in the microwave for 30 seconds OR toast gently on the BBQ.
  7. Thinly slice on the angle the lamb. Spread 1-2 generous tablespoons of the yogurt sauce onto the Yiros bread. Top with lamb, salad and slices of red onion.

Serves 4