Herb and spiced lamb salad recipe
Ingredients
- 400g lamb neck fillet, trimmed of sinew and excess fat
- ½tbsp cumin
- ½tbsp paprika
- ½tbsp ground coriander
- 1tbsp toasted coriander seed, bashed
- 2 tbsp olive oil, plus a drizzle
- 1 bunch mint, leaves picked
- 1 bunch dill, chopped
- 1 bunch coriander, leaves picked
- 200g feta
- 1 pomegranate, seeds only
- 3 pitta breads, torn
- juice 1 lemon
Each serving contains
- Energy
- 1160kJ 278.0kcal
- Fat
- 18g
- Saturates
- 5g
- Salt
- 2.0g
- Sugars
- 2g
of the Reference intake
Carbohydrate 1.8gProtein 25.7gFibre 1.2g
Method
- Heat oven to 200°C/Gas Mark 6.
- Rub the lamb with the spices. Heat half the oil in a large nonstick frying pan over a high heat, sear the lamb all over for 6 minutes, until you have a nice golden crust. Transfer to a baking sheet and cook in the oven or 10 minutes for pink meat, longer for well done. Remove and allow to rest for at least 15 minutes. Meanwhile lay the pitta bread on a baking sheet, drizzle with the extra oil and cook for 10 minutes or until golden and crisp.
- Scatter the herbs over the base of a large platter, sprinkle over the feta and pomegranate seeds, scatter with the pita croutons then top with thinly sliced pieces of lamb and a squeeze of lemon juice and the remaining tablespoon of olive oil.
- See more Salad recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
