Name: Grilled lamb and tomato salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 4 lamb leg steaks; 2 cloves garlic, thinly sliced; 2 tablespoon lemon juice; 2 tablespoon vegetable or olive oil; 2 teaspoon dried mint leaves; 2 large ripe tomatoes, coarsely chopped; 1 lebanese cucumber, thickly sliced; 1 medium red capsicum, coarsely chopped; 1 small red onion, thinly sliced; 1/3 cup pitted kalamata olives; 120 gram greek-style fetta, cut into 1 cm cubes

Ingredients

4 lamb leg steaks

2 cloves garlic, thinly sliced

2 tablespoon lemon juice

2 tablespoon vegetable or olive oil

2 teaspoon dried mint leaves

2 large ripe tomatoes, coarsely chopped

1 lebanese cucumber, thickly sliced

1 medium red capsicum, coarsely chopped

1 small red onion, thinly sliced

1/3 cup pitted kalamata olives

120 gram greek-style fetta, cut into 1 cm cubes

Method

1.Place lamb in a shallow glass dish. Scatter garlic over lamb. Whisk juice, oil and mint in a small jug. Drizzle half the dressing over lamb; turn to coat. Cover with plastic wrap; chill for 15 minutes, to marinate.

2.Combine tomato, cucumber, capsicum, onion and olives in a large bowl. Add remaining dressing; toss to coat.

3.Preheat a barbecue or char-grill to moderately high. Cook lamb for 2-8 minutes each side for medium or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes. Slice. Add lamb to salad; toss to combine. Spoon salad into serving bowls; top with fetta. Serve immediately.

Budget tip: Reduce lamb to 200g and add 1 cup prepared couscous and 1 x 420g can rinsed chickpeas to salad. Dried mint can be replaced with 2 tablespoons of chopped fresh mint.
Note

Woman's Weekly Food

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Ingredients

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