Name: Lamb with lemon, feta and olives
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 1
Cuisine: greek
Ingredients: 6 chat (new) potatoes, halved; 27.30 gm olive oil; 4 lean lamb loin steaks (about 600g); 1 red onion, cut into 5mm-thick slices; 1 lemon, juiced; 12 black olives, pitted if desired; 60g Greek feta, crumbled; 1/2 bunch rocket (40g loose), washed and dried; 3 sprigs fresh oregano, to serve

Lamb with lemon, feta and olives

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Prep Time:
10 minutes

Cook Time:
8 minutes

Total Time:
18 minutes

Savor juicy Greek lamb steaks with new potatoes and peppery rocket for a perfect weeknight dinner.

Ingredients:

6 chat (new) potatoes, halved
27.30 gm olive oil
4 lean lamb loin steaks (about 600g)
1 red onion, cut into 5mm-thick slices
1 lemon, juiced
12 black olives, pitted if desired
60g Greek feta, crumbled
1/2 bunch rocket (40g loose), washed and dried
3 sprigs fresh oregano, to serve

Instructions:

Boil the potatoes in a saucepan of water until just tender, about 5-10 minutes.
Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat, then sear the lamb steaks for 2-3 minutes on one side.
Sauté the onion with the lamb in the pan, turning the lamb and cooking for an additional 2-3 minutes (for medium doneness), while stirring the onion occasionally until cooked to your desired level.
In the pan, combine lemon juice and olives, then sprinkle feta over the steaks. Remove from heat and allow the steaks to rest in a warm place for 5 minutes.
Thoroughly drain the potatoes and delicately mix in the remaining 1/2 tablespoon of olive oil.
Layer rocket on serving plates, place a steak on top, generously spoon over onions, olives, and pan juices. Finish with a sprinkle of fragrant oregano leaves and serve alongside the potatoes.

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