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Greek-style Lamb and Salad

Ingredients

  • 1 clove garlic, crushed
  • 1 teaspoon finely grated lemon zest
  • 3 teaspoons lemon juice
  • 1 tablespoon olive oil
  • 2 small tomatoes, cut into wedges
  • 1 small red or green capsicum, chopped
  • 1 small Lebanese or other small cucumber, halved lengthwise and sliced
  • 12 pitted kalamata olives
  • 3 teaspoons red wine vinegar
  • 300 g lamb leg steaks
  • 40 g mixed salad leaves
  • 100 g fetta, crumbled
  • 1?2 teaspoon dried oregano
  • 1?2 small red onion, sliced

Preparation

  1. Cut the lamb across the grain into large cubes, about 2.5 cm. Place in a shallow glass or ceramic dish, and toss with the garlic, lemon zest, lemon juice, oregano and olive oil. Cover and marinate at room temperature for 15 minutes.
  2. To make the salad, combine the vegetables, salad leaves, fetta and olives in a bowl. Drizzle the oil and vinegar over and toss to coat.
  3. Preheat a heavy-based frying pan over high heat. Cook lamb for 2–3 minutes on each side, or until it is brown and tender.
  4. Serve warm, with the salad.

Serves 2
Preparation: 15 minutes + 15 minutes marinating
Cooking: 5 minutes

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