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Warm Greek lamb salad with mint pesto

Warm Greek lamb salad with mint pesto

8
Points®
Total Time
40 min
Prep
30 min
Cook
10 min
Serves
4
Difficulty
Moderate
Feta and olives sprinkled over tender lamb makes this platter perfect!

Ingredients

Lemon zest

2 tsp

Dried oregano

1 tsp

Garlic

2 clove(s), crushed

Lamb backstrap, raw

450 g, (buy 500g), fat trimmed

Fresh mint

1½ cup(s), (1 bunch), leaves picked

Lemon juice

2 tbs

Olive oil

1 tbs

Slivered almonds

1 tbs, toasted (see tip)

Red capsicum

2 medium, cut into 3cm wide strips

Rocket

80 g, baby

Cherry tomatoes

250 g, halved

Black olives, drained

⅓ cup(s), (50g)

Reduced fat feta cheese

80 g, crumbled

Lemon(s)

1 medium, cut into wedges to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Combine lemon zest, oregano and half the garlic in a baking dish. Add lamb and turn to coat. Cover and set aside in the fridge.
  2. To make pesto, process mint, lemon juice, oil, almonds and remaining garlic in a food processor until a paste forms. Transfer to a bowl, cover and set aside.
  3. Preheat a chargrill or barbecue grill on medium heat. Cook capsicum, turning, for 10 minutes until tender and lightly charred.
  4. Meanwhile, lightly spray lamb with oil and grill for 4 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes before slicing thinly.
  5. Combine rocket, capsicum and tomato on a platter. Top with lamb, olives and feta. Dollop with pesto and serve with lemon wedges.

Notes

SERVING SUGGESTION: To serve with garlic bread (contains gluten), grill 4 x 40g slices sourdough bread for 1–2 minutes each side or until golden. While still warm, rub 1 side of each slice with the cut side of 1 garlic clove (halved). TIP: To toast almonds, heat a small non-stick frying pan over medium heat. Cook almonds, stirring, for 2–3 minutes or until light golden.

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