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Mediterranean Lamb Salad

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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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