Marinated lamb with Greek salad
fresh lemon rind
1 tsp, finely grated
2 clove(s), crushed
lean lamb fillet
red skin potato
500 g, (Desiree), cut into 2cm pieces
2 medium, cut into 12 wedges
1 medium, halved lengthways, sliced
1 medium, cut into thin strips
black olives, drained
40 g, pitted
reduced fat feta cheese
75 g, cut into 1.5cm cubes
2 x 3 second spray(s)
- 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.
- 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.
- 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.
- 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.