Latest Pakistani Urdu and Indian Recipes – CookingMela Pakistani and Indian Cooking Recipes, Pakistani Recipes, Indian Recipes, Chines Recipe, Thai Recipes, Soup Recipes, Beryani Recipe, BBQ Recipe, Cooking Videos.
Moroccan Lamb & Feta Salad Recipe
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
- 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.
- 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.
- 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.
- 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.
