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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


Step 1
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.

Step 2
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.

Step 3
Thickly slice the lamb. Divide the salad and lamb among serving plates. Serve with the Lebanese bread.

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.


Energy 3150kJ    
Fat saturated 9.00g
Fat Total 30.00g    
Carbohydrate sugars -
Carbohydrate Total 67.00g    
Dietary Fibre 8.00g
Protein 54.00g    
Cholesterol -
Sodium -    

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     
Parsley Tabbouleh   

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