Greek Salad with Juicy Seared Lamb
A delicious and easy to make salad that can be stored in the fridge, and ready to take to work the next day.
- ½ clove garlic, crushed
- 2 teaspoons lemon juice
- 1 tablespoon olive oil
- 1 small tomato, cut into wedges
- 4 green stuffed olives halved and seeded
- 1/2 small red or green capsicum, chopped
- 1 small Lebanese or other small cucumber chopped into chunks
- 40 g mixed salad leaves
- ½ cup feta, crumbled
- 1⁄2 teaspoon dried oregano
- 1⁄2 small red onion, sliced
- 100 g lamb leg steaks
- 1 teaspoon lemon zest grated
- Cut the lamb into large cubes, about 2.5 cm thick, Place in a bowl and coat with the garlic, lemon zest, lemon juice, oregano and olive oil.
- Cover and marinate 15 minutes. Do not put in fridge when marinating
- For the salad combine the vegies, salad leaves, fetta and olives in a bowl. Drizzle the oil and toss to coat.
- Preheat a heavy-based frying pan over high heat. Cook lamb for 2–3 minutes on each side, or until it is brown and tender.
- Toss lamb through the salad. Enjoy.
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