Moroccan Lamb & Feta Salad Recipe

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Cook food in a style! This page gives you access to Moroccan Lamb & Feta Salad and make you earn respect among your family members. You can make this dish for lunch or dinn Read More

Cook food in a style! This page gives you access to Moroccan Lamb & Feta Salad and make you earn respect among your family members. You can make this dish for lunch or dinner. Try it and give your feedback. Hide

INGREDIENTS

2 tbs olive oil

1/2 tsp ground coriander

1/2 tsp ground cumin

Salt & freshly ground black pepper

2 (about 500g) lamb eye of loin (backstrap)

125g (1/2 cup) S&W Whole Egg Mayonnaise

1 garlic clove, crushed

2 tbs chopped fresh continental parsley

2 tbs fresh lime juice

1-2 small red birdseye chillies, deseeded, finely chopped

120g mixed salad leaves

150g feta, crumbled

1/2 small red onion, thinly sliced

55g (1/3 cup) pitted black olives, quartered

Fresh mint leaves, to serve

METHOD

1.Combine the oil, coriander and cumin in a small bowl. Season with salt and pepper. Place the lamb in a shallow glass or ceramic dish and pour over the coriander mixture. Turn the lamb to coat. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavors.
2.Meanwhile, combine the mayonnaise, garlic, parsley, lime juice and chilli in a small bowl. Cover with plastic wrap and place in the fridge until ready to serve.
3.Preheat a barbecue or char grill pan on high. Pat the lamb gently with paper towel to remove any excess oil. Cook on preheated grill for 4 minutes each side for medium-rare or until cooked to your liking. Transfer to a warm plate, cover with foil and set aside for 10 minutes to rest.
4.Place the salad leaves in a serving bowl. Add the feta, onion and olives, and gently toss until just combined. Thinly slice the lamb across the grain and arrange on the salad. Top with a dollop of the mayonnaise and sprinkle with mint leaves to serve.

Note: Cooking Time: 15-20 minuts, Serving: 3-4 persons

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