Lamb

Barbecued lamb Greek salad

Name: BBQ lamb greek salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbs extra virgin olive oil; 4 x 250g lamb rump caps (or rump steaks); 6 heirloom or truss tomatoes, cut into 3cm pieces; 1 telegraph cucumber, cut into 2cm slices; 100g kalamata olives; 1 red onion, thinly sliced into rings; 150g Greek feta (broken into pieces); Micro mint or regular mint leaves to serve; 1⁄4 cup (60ml) extra virgin olive oil; Juice of 1 lemon; 2 tbs red wine vinegar; 1 tsp dried oregano

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by Shannon Bennett

Chef

Oct 04, 2016

Light on calories and loaded with flavour, this simple lamb salad will make the perfect midweek meal.

2 tbs extra virgin olive oil
4 x 250g lamb rump caps (or rump steaks)
6 heirloom or truss tomatoes, cut into 3cm pieces
1 telegraph cucumber, cut into 2cm slices
100g kalamata olives
1 red onion, thinly sliced into rings
150g Greek feta (broken into pieces)
Micro mint or regular mint leaves to serve

Dressing

1⁄4 cup (60ml) extra virgin olive oil
Juice of 1 lemon
2 tbs red wine vinegar
1 tsp dried oregano

Method

1.

Preheat oven to 180°C. Heat 2 tbs oil in a large frypan over medium-high heat. Season lamb with salt and cook, skin-side down, for 4-6 minutes until caramelised.
2.

Place lamb, skin-side up, on a baking tray and roast 15 minutes for medium, or until cooked to your liking. Rest, loosely covered with foil, for 5 minutes.
3.

For the dressing, combine ingredients with lamb resting juices in a bowl. Season. Combine tomatoes, cucumber, olives, onion and feta and serve with sliced lamb.
4.

Top with mint and pour over dressing.