Moroccan lamb & feta salad

Recipes / Salads

The fresh flavours of this lamb salad are perfectly combined with the creamy garlic mayonnaise.

Recipe «Moroccan lamb & feta salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, 1/2 tsp ground coriander, 1/2 tsp ground cumin, Salt & freshly ground black pepper, 2 lamb eye of loin , 125g whole-egg mayonnaise, 1 garlic clove, crushed, 2 tbsp chopped fresh continental parsley , 2 tbsp fresh lime juice, 1-2 small red chillies, deseeded, finely chopped, 120g mixed salad leaves, 150g feta, crumbled, 1/2 small red onion, thinly sliced, 55g pitted black olives, quartered, Fresh mint leaves, to serve.

Ingredients:

  • 2 tbsp olive oil 
  • 1/2 tsp ground coriander 
  • 1/2 tsp ground cumin 
  • Salt & freshly ground black pepper 
  • 2 lamb eye of loin 
  • 125g whole-egg mayonnaise 
  • 1 garlic clove, crushed 
  • 2 tbsp chopped fresh continental parsley 
  • 2 tbsp fresh lime juice 
  • 1-2 small red chillies, deseeded, finely chopped 
  • 120g mixed salad leaves 
  • 150g feta, crumbled 
  • 1/2 small red onion, thinly sliced 
  • 55g pitted black olives, quartered 
  • Fresh mint leaves, to serve 

Instructions

  1. Combine the oil, coriander and cumin in a small bowl. Season with salt and pepper. Place the lamb in a shallow glass or ceramic dish and pour over the coriander mixture. Turn the lamb to coat. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
  2. Meanwhile, combine the mayonnaise, garlic, parsley, lime juice and chilli in a small bowl. Cover with plastic wrap and place in the fridge until ready to serve.
  3. Preheat a barbecue or chargrill pan on high. Pat the lamb gently with paper towel to remove any excess oil. Cook on preheated grill for 4 minutes each side for medium-rare or until cooked to your liking. Transfer to a warm plate, cover with foil and set aside for 10 minutes to rest.
  4. Place the salad leaves in a serving bowl. Add the feta, onion and olives, and gently toss until just combined. Thinly slice the lamb across the grain and arrange on the salad. Top with a dollop of the mayonnaise and sprinkle with mint leaves to serve.