Grilled Lamb Backstrap with Pomegranate-Mint Yogurt

This weeknight-fast dinner delivers restaurant-style flavor with minimal fuss. Lean lamb backstrap is seared hard and fast on a hot grill pan, then rested and sliced thin so every bite stays tender and juicy. A bright, tangy yogurt sauce studded with fresh mint and bursts of pomegranate seeds cuts through the richness of the lamb without relying on any heavy cream or butter — all the lusciousness comes from thick Greek yogurt and a squeeze of lemon. Roasted radishes, blistered and nutty from a hot oven, round out the plate with a low-carb vegetable that's far more interesting than it sounds — their peppery bite mellows into something almost sweet once charred. The whole dish comes together in under 35 minutes, with a short ingredient list and only one pan and one sheet to clean. This is a lean, protein-forward plate built for a satisfying but modest portion: well over 30 grams of protein from the lamb and yogurt sauce combined, plenty of fresh herb and citrus flavor, and nothing greasy or heavy to sit poorly. It's a simple, elegant dinner that happens to also be keto-friendly, fiber-conscious, and easy on the stomach.

Ingredients

• 500 gLamb backstrap (loin), trimmed of excess fat
• 400 gradishes, halved
• 2 tbspolive oil
• 1 cupPlain full-fat Greek yogurt
• 0.5 cuppomegranate seeds
• 0.25 cupfresh mint leaves, finely chopped, plus extra to garnish
• 1 clovegarlic, grated
• 1 wholelemon, zested and juiced
• 1 tspground cumin
• to tastesalt
• to tasteblack pepper

Method

1. Preheat oven to 220°C (425°F). Toss radish halves with 1 tablespoon olive oil, salt, and pepper on the baking sheet.
2. Roast radishes until charred at the edges and tender, about 18-20 minutes, flipping halfway through. 20:00
3. While radishes roast, make the yogurt sauce: in a mixing bowl, stir together Greek yogurt, half the pomegranate seeds, chopped mint, grated garlic, lemon zest, 1 tablespoon lemon juice, salt, and pepper.
4. Pat lamb backstrap dry and rub with remaining olive oil, cumin, salt, and pepper.
5. Heat the grill pan over high heat until smoking hot. Sear the lamb for 3-4 minutes per side for medium-rare, turning once. 7:00
6. Transfer lamb to a cutting board and rest for 5 minutes before slicing thinly against the grain. 5:00
7. Spread the pomegranate-mint yogurt over a serving platter, arrange the sliced lamb on top, and scatter with remaining pomegranate seeds and extra mint. Serve with the roasted radishes alongside.