Mediterranean Lamb Salad
By: Anonymous
Published: Tuesday, December 15, 2009 - 3:53pm

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 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 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 3. Combine prepared vegetables except lettuce in a bowl and mix with a little more dressing. 4 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 lamb sirloin.