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10
LAMB SALAD WITH FETA, PEAS & MINT
Preparation Time: 5 minutes
Cooking Time: 10-12 minutes
Ingredients:
2 lamb backstraps, 200g each
2 tbs olive oil
Salt & black pepper
150g freshly shelled peas (or frozen)
½ cup mint leaves, torn
½ cup continental parsley, chopped
1 small red onion, halved and sliced very thinly
1 small Cos lettuce, shredded
200g feta, cubed
Juice of 1 lemon
1tbs red wine vinegar
Method:
1. Pre-heat grill to 230 °C. The red light on the temperature control will illuminate red as it is
heating and the green light will illuminate once it has reached the selected temperature.
2. Coat the lamb with 1tbs extra virgin olive oil, season with salt & pepper and place on the
grill. Close the lid and cook for 4-6 minutes or until cooked to your liking. Rest the meat
for 5 minutes while you assemble the salad.
3. Meanwhile, blanch the peas in boiling water for 4 minutes or until just tender. Drain and
rinse under cold water.
4. In a large bowl, toss the cooled peas, mint, parsley, feta, onion, shredded lettuce, 1tbs
extra virgin olive oil, red wine vinegar and lemon juice.
5. To serve, place the salad on a large serving platter. Slice the lamb and pile on top of the
salad.
Serves 4-6
NOTE: For all recipes, please remember to place the drip trays in position to catch drippings
from the cooking process.
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