4 Lamb Fillets

2 tbsp Fresh Oregano

2 tbsp Extra Virgin Olive Oil

1 tbsp Sesame Seeds

200 g Tinned Beetroot

(Juice drained, chopped finely)

3 tbsp Red Wine

1 tbsp Red Wine Vinegar

1 tsp Brown Sugar

⅓ cup Natural Yoghurt

2 tbsp Fresh Dill

(Chopped)

1 tbsp Lemon Juice

1 Wholemeal Bread Loaf

1 tbsp Wholegrain Mustard

1 Cos Lettuce

(Washed and chopped)

1. Toast sesame seeds in a dry pan over medium heat, shaking until seeds are golden brown.
2. Add beetroot, red wine, vinegar and sugar, cooking over medium heat for 4 minutes.
3. Transfer to a bowl, cover and chill.
4. Combine yoghurt, dill and lemon juice. Set aside.
5. Season lamb with salt, pepper and oregano.
6. Preheat grill or barbecue, brushing lamb with oil.
7. Grill for 3 minutes each side, or until desired. Rest for 5 minutes.
8. Grill toast and spread with mustard.
9. Top with the lettuce, lamb and relish.

Serve.