Seared Lamb Salad with Feta and Onions
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Healthy, because
Even smarter
The lamb in this recipe adds valuable protein, while onions provide vitamin C and flavonoids.
If you're lactose intolerant, feel free to skip the cheese in this recipe.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 16 ozs boneless Leg of lamb (3 inches thick)
- ¼ cup vegetable oil (plus more for rubbing)
- 2 tsps ground Cumin
- salt
- freshly ground Black pepper
- 3 Tbsps white wine vinegar
- 1 tsp honey
- ½ tsp Dry mustard
- freshly ground White pepper
- 2 cups heirloom Cherry tomatoes (halved)
- 1 beefsteak Tomato (sliced)
- 1 large Red onion (sliced thin)
- 1 large Cucumber (sliced)
- ½ cup kalamata Olives (pitted)
- 1 ½ cups Feta (crumbled)
Preparation steps
1.
Light a grill. Rub the lamb with oil, sprinkle with 1 teaspoon of the cumin and season with salt and black pepper. Let stand at room temperature for 10 minutes.
2.
Meanwhile make the dressing. In a bowl, combine the vinegar, honey, mustard and the remaining 1 teaspoon of cumin. Whisk in the 1/4 cup of oil and season with salt and white pepper.
3.
Grill the lamb over moderate heat, turning a few times, until charred and medium-rare, about 12 minutes. Transfer the lamb to a carving board; let rest for 5 minutes.
4.
In a large bowl, toss the tomatoes, red onions, cucumber, and olives. Add the dressing and toss well. Transfer to plates. Thinly slice the lamb and arrange the slices on the salad. Garnish with feta and serve.
