Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 1 medium lemon, juice and zest
- 1teaspoons oregano, dried
- 1 cloves garlic, peeled and minced
- 600grams lamb leg steaks, boneless, trimmed
- 1 large red onion, peeled and finely sliced
- 150grams tomatoes, chopped
- 1/2 large cucumber, deseeded and chopped
- 60grams kalamata olives, drained, pitted and chopped
- 75grams feta, crumbled
- 2tablespoons mint, fresh, chopped
- 1 pinch cracked black pepper
Nutrition per serving
2130kJ / 510Cal
2130 Kilojoules or 510 Calories
24% of daily energy intake*
Protein
32.8grams
Fat
38.8grams
Carbs
7.6grams
Sugars
5.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Make a meal out of your Greek salad with lean lamb steaks cooked to perfection.
Method
Step 1 of 5
In a small bowl, mix the olive oil, lemon juice and zest, oregano and garlic. Place the lamb steaks in a shallow dish, pour over half the lemon and oil mix and marinate for 30 minutes.
Step 2 of 5
Place the sliced red onion in the remaining lemon and oil mix and leave to steep until serving.
Step 3 of 5
Heat a large griddle or frying pan on a medium high heat. Discard the marinade and add the lamb steaks to the pan. Cook for 3 minutes on each side for medium. Remove from the pan, wrap in foil and rest for 3 minutes.
Step 4 of 5
Tip the onions and dressing into a large bowl and add the chopped tomatoes, cucumber, olives, mint and crumbled feta and cracked black pepper and mix well.
Step 5 of 5
Divide the salad between 4 plates, thinly slice the lamb steaks, place on top and serve.
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