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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

Nut Free

Gluten Free

BBQ

Mediterranean

$$

Healthy

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.

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