•  2 lamb fillets, trimmed
•  2 teaspoons olive oil
•  sea salt and cracked black pepper
•  24 store-bought pastry tart shells
•  ¼ cup small mint leaves, to serve

minted yoghurt

•  ½ cup (140g) natural yoghurt
•  ¼ cup chopped mint leaves
•  ½ teaspoon lemon juice
•  ½ teaspoon ground cumin
•  ½ teaspoon cracked black pepper

  Preheat oven to 150ºC (300ºF). To make the minted yoghurt, combine the yoghurt, mint, lemon juice, cumin and pepper and set aside.

  Place the lamb in a bowl with the oil, salt and pepper and toss to coat. Heat a non-stick frying pan over high heat. Cook the lamb for 2 minutes each side and set aside. Place the tart shells on a baking tray and bake for 8 minutes or until golden and crispy. Slice the lamb and place one slice in each tart shell. Spoon 1 teaspoon of minted yoghurt onto the lamb and top with mint to serve. Makes 24.