Spiced Lamb with Spring Green Salad

Prep Time

-

Cook Time

15 min

Portion(s)

4

ingredients

4 4 lamb fillets

1 1 tbsp Country Range Vegetable Oil

1 1 tbsp Country Range Natural Yogurt

3 3 garlic cloves, peeled and crushed

1 1 tsp Country Range Crushed Chillies

1 1 tsp Country Range Smoked Paprika

1 1 tsp Country Range Ground Cumin

1 1 tsp Country Range Cumin Seeds

1 1 tsp Country Range Ground Cinnamon

For the spring green salad:For the spring green salad:

200200 g feta cheese, cut into large chunks

200200 g broad beans (fresh or frozen), cooked, drained and skinned

200200 g Country Range Whole Green Beans, blanched

1 1 cucumber, cut into large chunks

12 12 cherry tomatoes, cut in half

3 3 spring onions, thinly sliced

1 1 tbsp Country Range Dried Mint

For the dressing:For the dressing:

4 4 tbsp Country Range Extra Virgin Olive Oil

2 2 tbsp cider vinegar

½ ½ tsp Country Range Ground Cinnamon

salt and pepper to taste

1 1 tbsp Country Range Honey

Multiply by
method
  • 1Mix the vegetable oil with the yoghurt, garlic and spices and coat the lamb. Cover and marinate for 30 minutes.
  • 2Pan-fry or barbecue the lamb for 10-15 minutes. Remove from heat, rest and the slice.
  • 3Combine all of the salad ingredients in a large bowl. Whisk together the dressing ingredients and gently toss the salad in the dressing. Transfer the salad to a shallow platter and arrange the sliced lamb on top. Serve immediately accompanied with warm wholemeal flatbread.