Yield: 1 servings
|500 grams||Potatoes; washed, skins on|
|1 \N||Lamb backstrap; (see note)|
|1 \N||Red salad onion; chopped|
|1 \N||Red capsicum; deseeded and diced|
|2 \N||Lebanese cucumbers; diced|
|4 \N||Roma tomatoes; diced|
|½ cup||Kalamata olives|
|1 \N||Cos lettuce; washed|
|80 grams||Feta cheese|
|6 tablespoons||Olive oil|
|2 tablespoons||Lemon juice|
|2 \N||Cloves garlic; crushed with salt|
|\N \N||Grated zest of 1 lemon|
|\N \N||Freshly ground black pepper|
1. Combine all dressing ingredients in a screw-top jar and shake well. Cook potatoes until just tender. Drain and cut into thick slices. Pour over a little dressing and set aside.
2. Cook lamb on a grill or by pan-frying. Rest for 10 minutes before cutting into thin slices and combining with a little dressing. Set aside.
3. Combine prepared vegetables except lettuce in a bowl and mix with a little more dressing.
4. Place lettuce leaves on a large serving platter. Arrange lamb around the outside of the plate and pile the vegetables in the centre. Crumble over the feta and drizzle with remaining dressing.
Note: Lamb backstrap is sometimes also called eye of loin or lamb sirloin.
Converted by MC_Buster.
Per serving: 1759 Calories (kcal); 131g Total Fat; (65% calories from fat); 27g Protein; 129g Carbohydrate; 71mg Cholesterol; 2855mg Sodium Food Exchanges: 6 Grain(Starch); 1½ Lean Meat; 5 Vegetable; ½ Fruit; 25 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.