Title: Mediterranean Lamb Salad
Categories: 4qr
Yield: 1 servings

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

----------------------------------DRESSING----------------------------------
6 tb Olive oil
2 tb Lemon juice
2 Cloves garlic; crushed with
-salt
Grated zest of 1 lemon
Freshly ground black pepper

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.