Mediterranean Lamb Salad Recipe
Servings: 1
Ingredients
- 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
Directions
- 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.
- Note: Lamb backstrap is sometimes also called eye of loin or possibly lamb sirloin.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 870g | |
| Calories 1344 | |
| Calories from Fat 931 | 69% |
| Total Fat 105.3g | 132% |
| Saturated Fat 24.18g | 97% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 1524mg | 64% |
| Potassium 2242mg | 64% |
| Total Carbs 86.27g | 23% |
| Dietary Fiber 13.3g | 44% |
| Sugars 12.98g | 9% |
| Protein 22.04g | 35% |
