SPRING ZING

Succulent, spicy lamb with vibrant greens, fragrant herbs and creamy whipped feta – it’s a spring festival of flavour

Spiced Lamb and Broad Bean Salad with Whipped Feta

SPICED LAMB

2 teaspoons smoked paprika

1 teaspoon each ground coriander, ground cumin and sea salt

¼-½ teaspoon ground chilli

1 packet Ovation boneless lamb loins

2 teaspoons olive oil

WHIPPED FETA

100 grams creamy feta, crumbled

½ cup plain yoghurt

1 tablespoon olive oil

2 cloves garlic, crushed

finely grated zest 1 lemon

TO SERVE

4 large flatbreads, warmed

250 grams purchased hummus

600 grams frozen broad beans, blanched and peeled

100 grams snowpeas, blanched

mint, dill, toasted sesame seeds and ground chilli

SPICED LAMB: Combine all the spices and the salt then sprinkle over both sides of the lamb, pressing it on to adhere. Heat the oil in a sauté pan and, when hot, cook the lamb for 3 minutes on each side. Transfer to a plate and rest, lightly covered, for a few minutes before slicing.

WHIPPED FETA: Place all the ingredients in a small food processor and blitz until smooth.

TO SERVE: Spread the warm flatbreads with hummus then top with the sliced lamb and the vegetables. Top with dollops of whipped feta and scatter with the herbs, sesame seeds and chilli. SERVES 4

For export quality lamb, beef and venison delivered direct to your door, order online at greenleabutcher.co.nz