Lemon and herb infused lamb
Serves
1
Prep time
20 Minutes plus
30 Minutes Marinating
Cooking time
8 Minutes
Ingredients
- 2-3 lamb steaks
- 1 tablespoon lemon juice
- Zest of ¼ lemon
- ½ teaspoon of Italian herbs
- Sea salt flakes
- 1 teaspoon olive oil
- 3 Baby cos lettuce leaves
- 2 slices of red onion
- ½ Lebanese cucumber sliced
- 4 Kalamata olives, sliced
- 1 slice Feta cheese
- 3 cherry tomatoes, halved
- 1 Pitta bread or wrap *optional
Minted Yoghurt
- ½ small tub of Greek yoghurt
- 1 teaspoon white wine vinegar
- 1 clove garlic, crushed
- 2-3 tablespoons chopped fresh mint
Combine all ingredients in a small bowl. Refrigerate for 30 Minutes
Method
- Make yoghurt as above
- Soak 3 wooden skewers in water for 30 minutes (to prevent burning while cooking)
- Cut lamb into cubed pieces and place in a zip lock bag with the herbs, salt, lemon juice and zest. Rub into the lamb and refrigerate for 30 minutes
- Thread lamb onto the wooden skewers then cook on a hot grill for 3-5 minutes, turning to brown
- Place the lettuce leaves in middle of plate and arrange the lamb skewers on top
- Arrange the salad to the side of plate
Serve with minted yoghurt and *pita bread or tortilla wrap if preferred
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