Mediterranean lamb salad

Yield: 1 servings

Measure Ingredient
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.

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