Marinated lamb with Greek salad
4
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Marinate the lamb for a few hours before cooking for a stronger flavour. Serve over a crunchy Greek salad for a delicious Mediterranean feast!
Ingredients
Fresh lemon rind
1 tsp, finely grated
Garlic
2 clove(s), crushed
Dried oregano
1 tsp
Olive oil
1 tbs
Lamb fillet (tenderloin), raw
400 g
Red skin potato
500 g, (Desiree), cut into 2cm pieces
Lemon juice
1 tsp
Tomato(es)
2 medium, cut into 12 wedges
Lebanese cucumber
1 medium, halved lengthways, sliced
Green capsicum
1 medium, cut into thin strips
Black olives, drained
40 g, pitted
Reduced fat feta cheese
75 g, cut into 1.5cm cubes
Oil spray
2 x 3 second spray(s)
Instructions
1
Combine rind, garlic, half the oregano and half the oil in a small bowl. Rub all over lamb. Season with salt and freshly ground black pepper. Cover and refrigerate until required.
2
Preheat oven to 200°C or 180°C fan-forced. Place potatoes in a large saucepan and cover with cold water. Cover pan and bring to the boil, then uncover and cook for about 5 mins or until just tender. Drain well and place onto a lightly oiled baking tray. Lightly spray with olive oil and bake for 25 mins or until golden brown and crisp.
3
Meanwhile, whisk together the remaining oil, oregano and juice. Combine tomatoes, cucumber, capsicum, olives and feta in a large shallow bowl, and drizzle with the dressing. Toss to coat.
4
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook lamb for 3-4 mins each side, for medium or to your liking. Transfer to a plate and cover to keep warm. Rest for 5 mins, then slice thickly. Serve with salad and potatoes.
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