Greek Salad with Lentils and Lamb Recipe from The Lamb Tasty, Easy, Fun Campaign
Nothing beats the unique and delicious flavour of lamb. Whether it’s cooked with just a little seasoning or combined with exotic spices and flavours, lamb is the perfect hero ingredient for everyday meal occasions, whether you’re flying solo or cooking for family or friends.
Lamb is also a quick and simple meat to prepare which can be easily transformed for a variety of ethnic cuisines.
From Moroccan lamb tagines to spicy quesadillas from Mexico; Ceylon lamb curry from Sri Lanka to Japanese style lamb yakitori, and not least forgetting delicious lamb burgers and kebabs perfect for al fresco dining over the summer – there is something to suit all tastes and every meal occasion.
– 600 g lamb fillet or leg steaks
– 2 tins of cooked lentils (2 x 240 g, drained weight)
– Juice of 1 lemon
– salt and pepper
– 5 tbsp. olive oil
– 250 g cherry tomatoes
– 200 g feta style cheese
– 1⁄2 cucumber, deseeded
– 1⁄2 red onion
– 6 sprigs of flat-leaf parsley
– 6 sprigs of mint
– 12 pitted black olives
1. Place the lentils in a fine sieve and rinse with plenty of cold water, then leave to drain.
2. Mix the lemon juice with a little salt and pepper in a large mixing bowl. Add 4 tbsp. olive oil, then whisk.
3. Cut the cherry tomatoes in half. Chop the cheese and cucumber into small pieces. Finely slice the red onion and chop the herbs. Place everything into the mixing bowl with the lentils and olives. Mix, cover and leave to rest in the fridge for at least 30 minutes.
4. Take the lamb out of the fridge and allow to come to room temperature. This will take approximately 30 minutes.
5. Pre-heat the barbecue or a frying pan on a high heat. Brush the lamb fillets/steaks with olive oil, season with a little salt and black pepper and place on the barbecue or in the pan.
6. Cook them for 2 minutes on each side, then reduce the heat and continue to cook depending on your preference and the thickness of the cut. Remove from the barbecue or pan and leave to rest for 2 minutes.
7. Cut the meat into strips and serve with the lentil salad and crusty bread.
Tip: Make sure you don’t add too much salt to the vinaigrette as the feta and olives are already very salty.
This feature was created for the ‘Lamb – Tasty, Easy, Fun Campaign’, a new campaign launched in association with Bord Bia with co-funding from the EU. Visit www.tastyeasylamb.ie a tasty and fun destination for all things lamb.