Moroccan Lamb & Feta Salad Recipe

Enjoy cooking tasty Arabic food and learn how to make Easy Moroccan lamb & feta salad. Fantastic salad, great on it’s own or as a side to BBQ dinner!!!.
Moroccan Lamb & Feta Salad
Recipe Ingredients

  • 2 tbs olive oil
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • Salt & freshly ground black pepper
  • 2 (about 500g) lamb eye of loin (backstrap)
  • 125g (1/2 cup) S&W Whole Egg Mayonnaise
  • 1 garlic clove, crushed
  • 2 tbs chopped fresh continental parsley
  • 2 tbs fresh lime juice
  • 1-2 small red birdseye chillies, deseeded, finely chopped
  • 120g mixed salad leaves
  • 150g feta, crumbled
  • 1/2 small red onion, thinly sliced
  • 55g (1/3 cup) pitted black olives, quartered
  • Fresh mint leaves, to serve
Recipe Method

  1. Combine the oil, coriander and cumin in a small bowl. Season with salt and pepper. Place the lamb in a shallow glass or ceramic dish and pour over the coriander mixture. Turn the lamb to coat. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavors.
  2. Meanwhile, combine the mayonnaise, garlic, parsley, lime juice and chilli in a small bowl. Cover with plastic wrap and place in the fridge until ready to serve.
  3. Preheat a barbecue or char grill pan on high. Pat the lamb gently with paper towel to remove any excess oil. Cook on preheated grill for 4 minutes each side for medium-rare or until cooked to your liking. Transfer to a warm plate, cover with foil and set aside for 10 minutes to rest.
  4. Place the salad leaves in a serving bowl. Add the feta, onion and olives, and gently toss until just combined. Thinly slice the lamb across the grain and arrange on the salad. Top with a dollop of the mayonnaise and sprinkle with mint leaves to serve

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