Greek Lamb Salad
Prep time
Cook time
Total time
Author: Nadia Felsch
yield: 4
Ingredients
- 1 piece lamb backstrap
- 1 punnet heirloom tomatoes
- 2 cucumbers
- 2 small green capsicums
- Few rings red onion
- ½ cup black olives, pitted
- 1 block good quality fetta cheese
- 2 tablespoons fresh oregano leaves, picked
- 1 tablespoon olive oil, to cook (+2 tablespoons to serve)
- Salt and pepper, to taste
Instructions
- Heat griddle or frypan over medium-high heat
- Add oil to cook
- Season room temperature lamb with salt and pepper
- Once pan is hot, add lamb and cook for 4 minutes per side (medium)
- Whilst cooking the meat, wash and slice tomatoes, cucumbers and capsicum
- Combine together, set aside
- Once meat is cooked, rest the meat for 4 minutes and slice thinly
- Combine with the salad ingredients, crumbled fetta, season and coat evenly
- with the remaining oil to serve
Notes
Fast, simple and fresh with all the classic ingredients.
A classic dish that's easy to rely on.
A classic dish that's easy to rely on.
