Mediterranean Lamb Salad

Photo: flickr user Roshan V

Ingredients

500 grams potatoes, washed, skins on

1 lamb backstrap, (see note)

1 red salad onion, chopped

1 red capsicum, deseeded and diced

2 Lebanese cucumbers, diced

4 roma tomatoes, diced

1/2 cup kalamata olives

1 cos lettuce, washed

80 grams feta cheese

6 tablespoons olive oil

2 tablespoons lemon juice

2 cloves garlic, crushed with salt

grated zest of 1 lemon

freshly ground black pepper

Preparation

1. Combine all dressing ingredients in a screw-top jar and shake well. Cook potatoes until just tender. Drain and cut into thick slices. Pour over a little dressing and set aside.

2. Cook lamb on a grill or by pan-frying. Rest for 10 minutes 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 lamb sirloin.