Name: Lamb, tomato and parsley salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1
Ingredients: 500g lamb backstraps; olive oil spray; 4 green onions, thinly sliced diagonally; 500.00 ml fresh flat-leaf parsley leaves, roughly chopped; 200g grape tomatoes, halved lengthways; 125.00 ml pitted kalamata olives; grilled lavash bread, to serve; hommus, to serve; 9.20 gm extra virgin olive oil; 1 garlic clove, crushed; juice of 1 lemon

Lamb, tomato and parsley salad

0 Likes

Prep Time:
25 minutes

Cook Time:
10 minutes

Total Time:
35 minutes

Ingredients:

500g lamb backstraps
olive oil spray
4 green onions, thinly sliced diagonally
500.00 ml fresh flat-leaf parsley leaves, roughly chopped
200g grape tomatoes, halved lengthways
125.00 ml pitted kalamata olives
grilled lavash bread, to serve
hommus, to serve
9.20 gm extra virgin olive oil
1 garlic clove, crushed
juice of 1 lemon

Instructions:

Heat up a chargrill or a heavy-based frying pan over medium-high heat. Spray the lamb with oil and season with salt and pepper. Cook the lamb, turning occasionally, for about 10 minutes (for medium) or until it reaches your desired level of doneness. Allow it to rest for another 10 minutes before serving.
Mix together the green onions, parsley, tomatoes, and olives in a spacious bowl.
Prepare the dressing by blending together oil, minced garlic, freshly squeezed lemon juice, salt, and pepper in a screw-top jar. Give it a good shake until well combined.
Slice the lamb and mix it with the tomato mixture. Drizzle the dressing over it, toss everything together, and serve with lavash bread and hommus.

We use cookies

Similar Recipes

Warm lamb, chickpea & feta salad

Lamb chops with mint jelly sauce

Lamb fattoush salad

Lamb shanks with tomato and gremolata

Lamb and quinoa koftas with broad bean tabouli