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Winston Peters' Warm Lamb Salad


Winston Peters' Warm Lamb Salad

300g of Lamb Loin Fillets
1/4 cup olive oil
200g Cos lettuce
1 cup cherry tomatoes - halved
1/4 cup large green L'Estate olives [or similar]
120g feta cheese marinated in oil
2 hard boiled eggs
Tuscany seasoning
Lemon rind and 1/4c lemon juice
Mint leaves
Coriander to garnish

Method

1. Boil 2 eggs to medium hard. Allow to cool
2. Lightly oil lamb loin fillets with olive oil and season with Tuscany seasoning. Heat 2 teaspoons oil in a large non-stick frying pan over medium-high heat. Cook lamb, in 2 batches, for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil.
3. While lamb is cooking arrange Cos lettuce leaves on a large platter
4. Arrange tomatoes, crumbled feta cheese, green olives and quartered eggs on the bed of Cos Lettuce.
5. Slice lamb into 1cm-thick slices. Arrange on top of lettuce.
6. Garnish with Coriander
7. Whisk 2 tablespoons oil, lemon rind, 1/4 cup lemon juice and mint in a jug. Pour over salad. Toss gently. Season with salt and pepper and serve with crusty bread.

Optional: add 1/2 cup seasoned croutons
 
 

 


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