Herb and spiced lamb salad


    Herb and spiced lamb salad

    Herb and spiced lamb salad


    1 person made this

    About this recipe: 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
    Sponsored by

    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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