Name: Cumin lamb with tomato, cucumber and goats feta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 12 baby roma tomatoes, halved lengthways; 150g goats feta, crumbled; 2 Lebanese cucumbers, coarsely chopped; 1 small red onion, thinly sliced; 16 kalamata olives; 62.50 ml fresh continental parsley leaves; 2 tsp white wine vinegar; 1 tsp dried oregano leaves; 60ml (1/4 cup) olive oil; 4 lamb leg steaks; 5.00 gm ground cumin; 4 pieces Lebanese bread

Cumin lamb with tomato, cucumber and goats feta

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Create flavorful lamb wraps with torn flatbread and Greek salad.

Ingredients:

12 baby roma tomatoes, halved lengthways
150g goats feta, crumbled
2 Lebanese cucumbers, coarsely chopped
1 small red onion, thinly sliced
16 kalamata olives
62.50 ml fresh continental parsley leaves
2 tsp white wine vinegar
1 tsp dried oregano leaves
60ml (1/4 cup) olive oil
4 lamb leg steaks
5.00 gm ground cumin
4 pieces Lebanese bread

Instructions:

Combine tomatoes, goat feta, cucumber, onion, olives, and parsley in a bowl. Whisk vinegar, oregano, and 2 tablespoons of oil together. Drizzle over the salad and mix well.
1. Heat the rest of the oil in a spacious non-stick pan over medium heat. 2. Sprinkle the lamb with cumin, salt, and pepper. 3. Cook for 3 minutes on each side for medium doneness or until it reaches your desired level of cooking. 4. Transfer the lamb to a plate and cover it with foil. 5. Let it rest for 5 minutes before serving.
Slice the lamb into thick pieces, then arrange the salad and lamb on individual serving plates. Serve with Lebanese bread.

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