Barbecued oregano lamb with lentil and green olive salad

Cooking Salads Barbecued oregano lamb with lentil and green olive salad

Can you create a beautiful lamb backstrap in under 30 minutes Of course you can with this fantastic recipe!

Lables: High protein Low carb Lower gi Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine vinegar, garlic, oregano and oil in a shallow glass or ceramic dish. Season with salt and pepper. Add lamb. Turn to coat. Set aside for 5 minutes.
  2. Heat a chargrill pan or barbecue grill on medium-high heat. Cook lamb for 5 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover. Rest for 5 minutes before slicing.
  3. Meanwhile, make Lentil and green olive salad: Place lentils, olives, fetta, rocket, parsley and mint in a bowl. Whisk reserved oil and lemon juice together in a bowl. Drizzle over dressing. Toss gently to combine.
  4. Place salad on a platter and top with lamb. Season with salt and pepper. Serve sprinkled with lemon zest.

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2 tbsp red wine vinegar
2 garlic cloves, crushed
2 tbsp roughly chopped fresh oregano leaves
2 tsp extra virgin olive oil
2 lamb backstraps
Lemon zest, to serve
400g can lentils, drained, rinsed
1/2 cup green Sicilian olives, pitted, halved
1/2 cup feta
60g baby rocket
1/2 cup roughly chopped fresh flat-leaf parsley leaves
1/4 cup fresh mint leaves, torn
2 tbsp lemon juice

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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