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 |
DRESSING
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.