Mediterranean Lamb Salad
- Prep time:
- 10 mins + resting
- Cook time:
- 5 mins
- Serves:
- 4
- 340g packet Silver Fern Farms Lamb Loin Fillets
- salt and ground black pepper, to taste
- ½ tsp ground cumin
- 2 tsp olive oil
- a few handfuls of rocket
- ½ telegraph cucumber, sliced
- 250g cherry tomatoes, halved
- ½ red onion, thinly sliced
- 100g feta, crumbled
- ½ cup kalamata olives
- ½ cup mint leaves, roughly torn
- 2 fresh or roasted red peppers, cut into strips
- 4 tbsp olive oil
- juice of 1 lemon
Remove the lamb from the packet 20 minutes before you wish to cook it and allow it to come to room temperature. (This is called blooming, and it allows the odour to fade and the meat to return to its natural bright colour.) Season with salt, pepper and cumin.
Heat the olive oil in a heavy-based frypan. When it is hot, add the lamb and brown all over (about 2-3 minutes each side). Remove from pan, cover with tin foil and a clean teatowel and allow to rest for 5 minutes.
While lamb is resting, prepare the salad. Combine rocket, cucumber, tomatoes, red onion, feta, olives, mint and red peppers in a bowl and drizzle with olive oil and lemon juice. Thinly slice lamb across the grain, add to the salad with any resting juices and toss gently to combine. Divide between 4 plates and serve immediately.
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