Love Bites 'The Med' Lamb Salad

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

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

1. In a bowl marinate the lamb rumps in cumin, rosemary, and spice mix and set aside
2. Slice the salad vegetables
3. Heat the oil in a fry pan on a low to medium heat
4. Add the garlic and zucchini's and fry for 2 minutes on each side (till slightly browned but not mushy) set aside
5. Turn the heat up to medium on the pan and add the lamb
6. Fry for approximately 3 minutes on each side till nicely seared (time pending on how you like your meat cooked)
7. Arrange the rocket, onion, tomatoes, zucchini, olives and peppers in a large bowl
8. Remove from the pan when cooked to your liking and slice
9. Add to the salad and sprinkle with the cubed feta
10. Enjoy with lemon juice for a healthy dressing or balsamic vinegar