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Warm lamb, potato and fetta salad

  • 4servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsNatrium, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 360g tub whole baby potatoes with butter and parsley

  2. 400g lamb backstraps (eye of loin)

  3. 1 teaspoon dried oregano leaves

  4. 1 teaspoon dried chilli flakes

  5. 1 clove garlic, crushed

  6. 1 tablespoon olive oil

  7. teaspoon salt

  8. 100g baby spinach leaves

  9. 1/3 cup loosely packed fresh mint leaves

  10. 100g fetta cheese, crumbled

  11. medium (80g) red onion, sliced thinly

  12. LEMON DRESSING

  13. cup (60ml) olive oil

  14. 1 1/2 tablespoons lemon juice

  15. teaspoon sugar

Instructions Jump to Ingredients ↑

  1. Slice potatoes. Heat the piece of butter provided in the tub of potatoes in a large, non-stick frying pan. Add the potatoes and cook until browned on both sides and tender. Drain on absorbent paper.

  2. Meanwhile, rub the lamb with the combined oregano, chilli and garlic. Heat the oil in same frying pan; add lamb, sprinkle with salt. Cook until browned all over and cooked as desired. Remove from pan, cover and stand for 5 minutes.

  3. LEMON DRESSING: Combine all ingredients with salt to taste in a screw-top jar; shake well.

  4. Combine spinach with mint, potatoes and fetta in a bowl; toss gently. Transfer to plates, top with sliced lamb and onion. Drizzle with Lemon Dressing.

  5. Serve salad with crusty bread, if desired.

  6. Not suitable to freeze.

  7. Not suitable to microwave.

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