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Mediterranean Lamb Salad

500 g Potatoes; washed, skins on
1 Lamb backstrap; (see note)
1 Red salad onion; chopped
1 Red capsicum; deseeded and diced
2 Lebanese cucumbers; diced
4 Roma tomatoes; diced
1/2 c Kalamata olives
1 Cos lettuce; washed
80 g Feta cheese

6 tb Olive oil
2 tb Lemon juice
2 Cloves garlic; crushed with salt
Grated zest of 1 lemon
Freshly ground black pepper

1. Combine all dressing ingredients in a screw-top jar and shake well. Cook potatoes until just tender. Drain and cut into thick slices. Pour over a little dressing and set aside.

2. Cook lamb on a grill or by pan-frying. Rest for 10 minutes before cutting into thin slices and combining with a little dressing. Set aside.

3. Combine prepared vegetables except lettuce in a bowl and mix with a little more dressing.

4. Place lettuce leaves on a large serving platter. Arrange lamb around the outside of the plate and pile the vegetables in the centre. Crumble over the feta and drizzle with remaining dressing.

Note: Lamb backstrap is sometimes also called eye of loin or lamb sirloin.

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