I love throwing things together, and this recipe is no different. Inspired by a Greek salad on a cold and wet winter's London night, the mix of hot pan-fried zucchinis and lamb with the fresh Greek salad really create a warming embrace of each other.
The result: a quick, attractive, no carb, hot lamb salad of goodness.
Serves 2-3
INGREDIENTS:
x2 Lamb rumps (fat removed)
x1 Pinch of cumin
1/4 Tspn dried rosemary leaves
x2 Shakes of Garlic Italian spice mix (I use Schwartz)
Olive oil for frying
Olive oil for frying
x1 Clove of garlic sliced and crushed with a pinch of sea salt
x1 Zucchini sliced 0.5cm thick
x1/2 Red onion thinly sliced
x1 Cup cherry tomatoes halved
x2 Thickly sliced jarred peppers
125g Feta cheese, cubed
1/3 Cup whole Kalamata olives
100g Rocket
METHOD
- In a bowl marinate the lamb rumps in cumin, rosemary, and spice mix and set aside
- Slice the salad vegetables
- Heat the oil in a fry pan on a low to medium heat
- Add the garlic and zucchini's and fry for 2 minutes on each side (till slightly browned but not mushy) set aside
- Turn the heat up to medium on the pan and add the lamb
- Fry for approximately 3 minutes on each side till nicely seared (time pending on how you like your meat cooked)
- Arrange the rocket, onion, tomatoes, zucchini, olives and peppers in a large bowl
- Remove from the pan when cooked to your liking and slice
- Add to the salad and sprinkle with the cubed feta
- Enjoy with lemon juice for a healthy dressing or balsamic vinegar
