Spiced Lamb with Spring Green Salad

Cooking Time
15
Portions
4

Ingredients

Increase Portion Size

  • g lamb fillets
  •   tbsp Country Range Vegetable Oil
  •   tbsp unsweetened natural
  • g garlic cloves, peeled and crushed
  •   tsp Country Range Crushed Chillies
  •   tsp Country Range Smoked Paprika
  •   tsp Country Range Ground Cumin
  •   tsp Country Range Cumin Seeds
  •   tsp Country Range Ground Cinnamon
  • g feta cheese, cut into large chunks
  • g broad beans (fresh or frozen), cooked, drained and skinned
  • g Country Range Whole Green Beans, blanched
  • g cucumber, cut into large chunks
  • g cherry tomatoes, cut in half
  • g spring onions, thinly sliced
  • g small handful fresh parsley, chopped
  •   tbsp Country Range Dried Mint Dressing
  •   tbsp Country Range Extra Virgin Olive Oil
  •   tbsp cider vinegar
  •   tsp Country Range Ground Cinnamon salt and pepper to taste
  •   tbsp Country Range Honey (runny)

  • 1

    Step 1

    Mix the vegetable oil with the yoghurt, garlic and spices and coat the lamb. Cover and marinate for 30 minutes.
  • 2

    Step 2

    Pan-fry or barbecue the lamb for 10-15 minutes. Remove from heat, rest and the slice.
  • 3

    Step 3

    Combine all of the salad ingredients in a large bowl. Whisk together the dressing ingredients and gently toss the salad in the dressing. Transfer the salad to a shallow platter and arrange the sliced lamb on top. Serve immediately accompanied with warm wholemeal flatbread.

Ingredients

  • 4 g lamb fillets
  • 1 tbsp Country Range Vegetable Oil
  • 1 tbsp unsweetened natural
  • 3 g garlic cloves, peeled and crushed
  • 1 tsp Country Range Crushed Chillies
  • 1 tsp Country Range Smoked Paprika
  • 1 tsp Country Range Ground Cumin
  • 1 tsp Country Range Cumin Seeds
  • 1 tsp Country Range Ground Cinnamon
  • 200 g feta cheese, cut into large chunks
  • 200 g broad beans (fresh or frozen), cooked, drained and skinned
  • 200 g Country Range Whole Green Beans, blanched
  • 1 g cucumber, cut into large chunks
  • 12 g cherry tomatoes, cut in half
  • 3 g spring onions, thinly sliced
  • 1 g small handful fresh parsley, chopped
  • 1 tbsp Country Range Dried Mint Dressing
  • 4 tbsp Country Range Extra Virgin Olive Oil
  • 2 tbsp cider vinegar
  • 0.5 tsp Country Range Ground Cinnamon salt and pepper to taste
  • 1 tbsp Country Range Honey (runny)