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Warm Greek Lamb Salad

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Warm Greek Lamb Salad

Annabel Langbein Warm Greek Lamb Salad Recipe
Annabel Langbein Media
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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
https://www.annabel-langbein.com/recipes/warm-greek-lamb-salad/370/
EMAIL PRINT
Prep time:
10 mins
Cook time:
8 mins + resting
Serves:
4
  • 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

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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4 comments

I made this last night and it was lovely, served with diced potatoes roasted with herbs and garlic. The only changes I made was to add a cup of cooked puy lentils scattered through the platter as I love lentils with both lamb and green salad, and I used a favourite dressing recipe instead of pesto. Great recipe!
heatherbelle January 11, 2016
This is the kind of food that I love best. A tremendous recipe which we are going to use for our farewell in Pinetown before relocating! Thank you. You are an inspiration!
Ingrid Herbst February 10, 2012
Absolutely adore all recipes with feta, lamb and olives. Nice dressing using the pesto
Diana Bull November 17, 2011
This is a great recipe. I have used a few times and it's always enjoyed. I think your whole concept for this website is brilliant and it's being enjoyed by family living in London. They were thrilled to receive the link. Thankyou Annabel.
Gillian Silver November 08, 2011
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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