Recipes

Marinated lamb with tomato, cucumber and fetta salad with spiced nuts

Marinated lamb with tomato, cucumber and fetta salad with spiced nuts

ServesServes 6

Ingredients

6 small lamb loins
3 cloves garlic, peeled and finely diced
3 tablespoons chopped fresh coriander, mint,
and parsley leaves
1 teaspoon ground roasted coriander seed
½ teaspoon sweet smoked paprika
freshly ground black pepper
75ml lemon juice
150ml olive oil
1 punnet cherry tomatoes, quartered
2 Lebanese cucumbers, cut into wedges
250g fetta, diced
1 red capsicum, finely sliced
2 long green onions, peeled and sliced
3 tablespoons chopped fresh coriander, mint, parsley leaves
50ml lemon juice
75ml olive oil
sea salt and freshly ground black pepper
½ teaspoon ground roasted coriander seed
¼ teaspoon sweet smoked paprika
olive oil for cooking
50g pine nuts
50g almond slivers
50g shelled pistachios
½ teaspoon salt
½ teaspoon ground roasted coriander seed
¼ teaspoon sweet smoked paprika

Method

  1. Clean the lamb of any excess fat and sinew and set aside
  2. Mix all the marinade ingredients together, cover the lamb and marinate overnight
  3. To make the salad, toss together all the ingredients and pile onto a serving platter
  4. Heat the olive oil in a large frying pan and fry the nuts until golden brown
  5. Remove from the pan, drain and season with salt, ground coriander seed and sweet paprika
  6. Cook the lamb on a hot barbecue or pan, slice and serve with the salad that is topped with the fried nuts
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