greek lamb salad plat­ter - - THIS MONTH -

We’ve com­bined your favourite Greek flavours in this sim­ple, yet stun­ning crowd-pleas­ing plat­ter. serves 4| prep 15 mins (+ 4 hours marinating time) | cook­ing 10 mins 60ml ( 14 ⁄ cup) red wine 2 tbs ex­tra vir­gin olive oil, plus ex­tra, to driz­zle 2 fresh bay leaves, torn 2 tsp chopped fresh thyme 2 gar­lic cloves, smashed, halved 500g lamb back­straps 4 thick slices crusty bread Black olive tape­nade, to spread 1 baby cos let­tuce, leaves sep­a­rated 300g block feta, coarsely crum­bled 1 red onion, thinly sliced into rings 4 baby cu­cum­bers (qukes), quar­tered length­ways Cherry truss toma­toes, to serve Fresh oregano sprigs, to serve

le­mon & gar­lic dress­ing

80ml ( 13 ⁄ cup) ex­tra vir­gin olive oil 2 tbs fresh le­mon juice 1 small gar­lic clove, finely chopped

1 Com­bine the wine, olive oil, bay leaves, thyme and gar­lic in a glass or ce­ramic bowl. Sea­son well with pep­per. Add the lamb and turn to coat. Cover and place in the fridge for 4 hours to mar­i­nate. 2 For the dress­ing, place all in­gre­di­ents in a screw-top jar. Sea­son. Seal and shake well to com­bine. Set aside to de­velop the flavours. 3 Pre­heat a char­grill pan over high heat. Driz­zle the bread with ex­tra oil and cook for 1-2 min­utes each side or un­til lightly charred. Re­move from the pan and set aside. 4 Re­move the lamb from the mari­nade and pat dry. Char­grill for 3-4 min­utes each side for medium-rare or un­til cooked to your lik­ing. Set aside for 5 min­utes to rest. Slice the lamb. 5 Spread toast with olive tape­nade. Ar­range lamb, toast, let­tuce, feta, onion, cu­cum­ber and toma­toes on a serv­ing plat­ter. Driz­zle with a lit­tle ex­tra oil and sprin­kle with oregano. Serve with dress­ing.

PER SERVE • 56g pro­tein • 55g fat (18g sat­u­rated fat) • 23g carb • 4g di­etary fi­bre • 828 Cals (3462kj)

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