Middle Eastern Lamb with feta and tomato salad March 16 2014
Middle Eastern Lamb with feta and tomato salad
1kg Lamb loin chops (any lamb cut will do in reality and sometimes I use lamb leg slices and strips
3 – 4 tspn Black Market Spices Middle Eastern Sharwarma spice blend
Sea salt and pepper
150gr Feta cheese – crumbled
2 spring onions finely sliced on a bias
250gr Cherry tomatoes
Vinaigrette dressing – 50ml each EVO and cider vinegar, seasoning, 25ml mint sauce
Rub the Black Market Middle Eastern spices all over the lamb, season slightly and set aside for 30 minutes.
Heat a large non-stick frying pan over a high heat, add a dash of olive oil and until just browned and medium rare (pink)
Add cherry tomatoes, spring onions, feta, mint, vinaigrette and stir until well combined. Season with salt pepper.
Serve the lamb with the salad….devine and refreshing.