Herb and spiced lamb salad

    1 hour 10 min

    This warm herb spiced lamb salad is a treat for the senses and looks as beautiful as it tastes. Cook the lamb to your liking and enjoy with fresh crisp herbs and creamy feta.


    Hertfordshire, England, UK
    1 person made this

    Serves: 4 

    • 400g lamb neck fillet, trimmed
    • 1/2 tablespoon ground cumin
    • 1/2 tablespoon paprika
    • 1/2 tablespoon ground coriander
    • 1 tablespoon toasted coriander seeds, crushed
    • 2 tablespoons olive oil, plus a drizzle extra
    • 3 pitta breads, torn
    • 1 bunch fresh mint
    • 1 bunch chopped fresh dill
    • 1 bunch chopped fresh coriander
    • 200g feta cheese, crumbled
    • 1 pomegranate, seeded
    • the juice of 1 lemon

    Prep:15min  ›  Cook:40min  ›  Extra time:15min resting  ›  Ready in:1hr10min 

    1. Preheat the oven to 200 C / Gas 6. Rub the lamb with the spices.
    2. Heat 1 tablespoon oil in a large non stick frying pan over a high heat, sear the lamb all over for 6 minutes, until you have a nice golden crust. Transfer to a baking tray and cook in the oven or 10 minutes for a pink centre, longer for well done. Remove and allow to rest for at least 15 minutes.
    3. Meanwhile lay the pitta bread on a baking tray, drizzle with a little extra oil and cook for 10 minutes or until golden and crisp.
    4. Scatter the herbs over the base of a large platter, sprinkle over the feta cheese and pomegranate seeds, scatter with the pitta croutons then top with thinly sliced pieces of lamb and a squeeze of lemon juice and the remaining tablespoon of olive oil.

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