As seen in Adelady magazine | Issue 1
The key to this crowd-pleasing lamb salad is the herbs and spices — this perfect combination is too good to keep a secret.
Image credit :: Naomi Giatas
Prep :: 20 mins
Cook :: 15 mins
Serves :: 4
Ingredients
600g lamb leg steaks, excess fat trimmed
Olive oil spray
130g (½ cup) Greek-style yoghurt
1½ tsp fresh dill, finely chopped
1 small red onion, halved, thinly sliced
60g (cup) semi-dried tomatoes, halved
40g (¼ cup) pitted Mediterranean mixed olives
400g cooked basmati rice
100g baby spinach leaves
Fresh continental parsley leaves, to serve
Fresh coriander leaves, to serve
Fresh lemon and/or lime wedges, to serve
MARINADE
¼ cup fresh lime juice
3 garlic cloves, crushed
2 tsp G-Fresh Ground Cumin
1½ tsp G-Fresh Herb and Garlic Seasoning
½ tsp G-Fresh Ground Coriander
½ tsp G-Fresh Hungarian Sweet Paprika
½ tsp G-Fresh Ground Turmeric
2 tbsp olive oil
Method
Combine all marinade ingredients in a sealable plastic bag. Add the lamb and turn to coat. Place in fridge for one hour to marinate (even better, overnight).
Preheat a chargrill pan or barbeque on high.
Remove lamb from bag and spray with oil. Cook for two to three minutes each side for medium or until cooked to your liking.
Transfer to a plate. Cover and set aside for five minutes to rest.
Combine yoghurt and dill in a bowl and set aside.
In a medium bowl, combine onion, tomato and olives. Add rice and spinach to onion mixture and mix through.
Slice lamb. Divide rice mixture and lamb among serving plates. Top with yoghurt mixture, parsley and coriander.
Serve with lemon and/or lime wedges and fresh herbs and spices.
Image credit :: Naomi Giatas
We used: G-Fresh Herb and Garlic Seasoning
Works well in just about any meat, poultry or fish dish. They’ve created a unique seasoning blend to avoid the mess of cutting and crushing ingredients. It’s MSG-free and has just a hint of garlic. Head to gfresh.com.au for more recipes.
