Name: Lamb with zucchini, pink grapefruit and feta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 2 pink grapefruit; 2 zucchinis, thickly sliced; 40.00 ml oregano leaves; 36.40 gm olive oil; 4 x 150g small lean lamb backstraps, trimmed of excess fat; 50g feta

Lamb with zucchini, pink grapefruit and feta

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Elevate Spring gatherings with this gourmet salad.

Ingredients:

2 pink grapefruit
2 zucchinis, thickly sliced
40.00 ml oregano leaves
36.40 gm olive oil
4 x 150g small lean lamb backstraps, trimmed of excess fat
50g feta

Instructions:

Peel and section the grapefruit over a bowl to collect the juice, separating the segments from the membrane with a knife. Squeeze out any extra juice from the membrane and discard.
Place the citrus segments with their juice into the bowl.
Steam zucchini until just tender, then mix with grapefruit and juice in a bowl. Add half of the oregano and oil, toss to combine.
Heat a remaining tablespoon of oil in a frypan over medium-high heat. Cook lamb for 3-4 minutes on each side until browned and cooked to medium-rare. Slice thickly.
Present the lamb atop the warm zucchini and grapefruit salad, garnished with feta cheese and the rest of the oregano leaves.

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