Cumin lamb with tomato, cucumber and goats feta recipe
|Photo: Cumin lamb with tomato, cucumber and goats feta|
Torn flat bread is great for making bite-sized wraps of spiced lamb and Greek-style salad.
12 baby roma tomatoes, halved lengthways
150g goats feta, crumbled
2 Lebanese cucumbers, coarsely chopped
1 small red onion, thinly sliced
16 kalamata olives
1/4 cup fresh continental parsley leaves
2 tsp white wine vinegar
1 tsp dried oregano leaves
60ml (1/4 cup) olive oil
4 lamb leg steaks
2 tsp ground cumin
4 pieces Lebanese bread
Place the tomato, goats feta, cucumber, onion, olives and parsley in a bowl. Whisk the vinegar, oregano and 2 tablespoons of the oil in a bowl. Add to the salad and toss to combine.
Heat the remaining oil in a large non-stick frying pan over medium heat. Sprinkle lamb with cumin. Season with salt and pepper. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate.Cover with foil. Set aside for 5 minutes to rest.
Thickly slice the lamb. Divide the salad and lamb among serving plates. Serve with the Lebanese bread. Notes
Variation: Chicken salad with tasty cheese: Omit the olives, if desired, and the cumin. Replace goats feta with Bega Tasty Bar-B-Cubes. Replace the lamb with 4 single chicken breast fillets, halved horizontally.
Fat saturated 9.00g
Fat Total 30.00g
Carbohydrate sugars -
Carbohydrate Total 67.00g
Dietary Fibre 8.00g
Australian Good Taste - September 2009 , Page 34
Recipe by Heidi Flett
Photography by Rob Palmer
More from the Lebanese Recipes Kitchen:
Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley
Middle Eastern Tomato Salad
Seared Strip Steak with Lemony Couscous Tabbouleh
How to barbecue steaks
Lamb steak kebabs with mint
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