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
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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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