Spiced Lamb with Greek Salad
Donal's Notes
A classic combo to conjure up blue skies, warm sea and Mediterranean holiday sunshine.
Frying pan
Instructions
1
Toss the onion with half the lemon juice and some salt and pepper and set aside to lightly pickle.
2
Put the lamb in a bowl with the oregano, chilli flakes and olive oil. Season well. Place a sauté pan over a medium–high heat and fry the lamb for 3–4 minutes on each side until medium rare. Allow to rest for 5 minutes before slicing thinly.
3
In a bowl, use a fork to blend the remaining lemon juice with some salt and pepper and the extra-virgin olive oil. Add the lettuce, pickled onion, cucumber, tomatoes and olives and toss to combine, then gently stir through the feta.
4
Serve the salad topped with the sliced lamb.
