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Warm Greek Lamb Salad
Dishes like this — where you barbecue some meat or other protein, and then toss it with salad ingredients and a yummy dressing, are such a simple, satisfying formula for summer dining. Add bread or some boiled potatoes to extend if desired.
Prep Time
10 mins
plus resting
Cook Time
8 mins
Serves
4
Healthy
Nut Free
Gluten Free
BBQ
Mediterranean
$$
Quick & Easy
Kids
Dinner
Lunch
Salads & Sides
Ingredients
LAMB SALAD
400 g lamb rumps
2 tsp finely chopped rosemary
1 lemon, finely grated zest of
salt and freshly ground black pepper
2 tbsp extra-virgin olive oil
1/2 red onion, peeled and cut into very thin wedges
6 tomatoes, cored and cut into wedges
1/2 cup kalamata olives, pitted and halved
12 mint leaves, torn roughly
3 handfuls of rocket, (75g)
2 roasted red peppers, peeled and sliced
100 g feta cheese, crumbled
PESTO DRESSING
1 tbsp basil pesto
1 tbsp extra-virgin olive oil
1 tbsp lemon juice
salt and freshly ground black pepper
Lamb Salad
STEP 1
Preheat oven to 220ºC.
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.
STEP 2
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.
STEP 3
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.
STEP 4
When ready to serve, carve lamb thinly across the grain and add to the salad platter.
Top with sliced red peppers and crumbled feta.
Pesto Dressing
STEP 1
For the dressing, stir 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.
