Esta es una exhibición prevé de cómo se va ver la receta de 'Mediterranean Lamb Salad' imprimido.

• Click here to print
• o regresate de nuevo a Mediterranean Lamb Salad.

Receta Mediterranean Lamb Salad

by Global Cookbook

Ingredientes

500 gm potatoes, washed, skins on 1 x lamb backstrap, (see note) 1 x red salad onion, minced 1 x red capsicum, deseeded and diced 2 x Lebanese cucumbers, diced 4 x roma tomatoes, diced

1/2 c. kalamata olives 1 x cos lettuce, washed 80 gm feta cheese 6 Tbsp. extra virgin olive oil 2 Tbsp. lemon juice 2 x cloves garlic, crushed with salt grated zest of 1 lemon freshly grnd black pepper

Direcciones

1. Combine all dressing ingredients in a screw-top jar and shake well. Cook potatoes till just tender. Drain and cut into thick slices. Pour over a little dressing and set aside.
2. Cook lamb on a grill or possibly by pan-frying. Rest for 10 min 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.
5. Note: Lamb backstrap is sometimes also called eye of loin or possibly lamb sirloin.

© 2025 CookEatShare