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Warm Greek Lamb Salad
400g of lamb rumps 2 tsp finely chopped rosemary finely grated zest of 1 lemon salt and ground black pepper 2 tbsp olive oil 1/2 red onion, peeled and cut into very thin wedges 6 medium tomatoes, cored and cut into wedges 1/2 cup kalamata olives, pitted and halved 12 mint leaves, torn roughly 3 handfuls (75g) rocket leaves 2 roasted red peppers, peeled and sliced 100g feta cheese, crumbled Pesto Dressing 1 tbsp basil pesto 1 tbsp olive oil 1 tbsp lemon juice salt and ground black pepper
© Annabel Langbein Media
Preheat oven to 220C. Combine rosemary and lemon zest on a chopping board with salt and pepper to taste. Coat the lamb all over in the herb and lemon mixture.
Heat olive oil in a heavy-based frypan on a medium to high heat add the lamb and brown all over (about 3 minutes each side). Place lamb in a roasting dish lined with baking paper and cook until done to your liking (about 8 minutes for rare and 10 minutes for medium-rare). Remove from oven, cover with a piece of tin foil and a clean tea towel and leave to rest for at least 10 minutes.
While lamb is cooking or resting, prepare the salad. Place chopped red onion, tomatoes and olives in a bowl with the torn mint leaves and toss to combine. Pile rocket on a platter and arrange onion and tomato mix on top.
When ready to serve, carve lamb thinly across the grain and add to the salad platter. Top with sliced red peppers and crumbled feta. Make a quick dressing by stirring together the pesto, olive oil and lemon juice with salt and pepper and the meat juices from the pan. Drizzle dressing over the salad and serve.
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