| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Lebanese | 4qr | 1 | servings |
INGREDIENTS
| 500 | g | Potatoes; washed, skins on |
| 1 | Lamb backstrap; (see note) | |
| 1 | Red salad onion; chopped | |
| 1 | Red capsicum; deseeded and diced | |
| 2 | Lebanese cucumbers; diced | |
| 4 | Roma tomatoes; diced | |
| 1/2 | c | Kalamata olives |
| 1 | Cos lettuce; washed | |
| 80 | g | Feta cheese |
| 6 | tb | Olive oil |
| 2 | tb | Lemon juice |
| 2 | Cloves garlic; crushed with salt | |
| Grated zest of 1 lemon | ||
| Freshly ground black pepper |
INSTRUCTIONS
DRESSING 1. Combine all dressing ingredients in a screw-top jar and shake well. Cook potatoes until just tender. Drain and cut into thick slices. Pour over a little dressing and set aside. 2. Cook lamb on a grill or by pan-frying. Rest for 10 minutes before cutting into thin slices and combining with a little dressing. Set aside. 3. Combine prepared vegetables except lettuce in a bowl and mix with a little more dressing. 4. Place lettuce leaves on a large serving platter. Arrange lamb around the outside of the plate and pile the vegetables in the centre. Crumble over the feta and drizzle with remaining dressing. Note: Lamb backstrap is sometimes also called eye of loin or lamb sirloin. Converted by MC_Buster. Per serving: 1759 Calories (kcal); 131g Total Fat; (65% calories from fat); 27g Protein; 129g Carbohydrate; 71mg Cholesterol; 2855mg Sodium Food Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 5 Vegetable; 1/2 Fruit; 25 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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