Grilled lamb salad with fresh mint, feta and peas

Name: Grilled lamb salad with fresh mint, feta and peas
Cook time: 30 min
Yield: 4
Cuisine: Greek
Ingredients: 4 lamb rumps OR 2 lamb backstraps (boned and trimmed loin of lamb); olive oil; salt and pepper; ⅓ cup mint leaves, torn or chopped; ⅓ cup parsley leaves; 500g fresh peas, shelled, or 140g shelled peas; 300g feta, cubed; ½ red onion, thinly sliced; extra-virgin olive oil; juice of 1 lemon

Brigitte Hafner

December 16, 2016

Grilled lamb salad with fresh mint, feta and peas.Marina Oliphant

Time:< 30 minsServes:4

Sometimes, you eat a dish and its flavours fill you and stay with you, lingering on your palate and memory for months, even years.

Ingredients

4 lamb rumps OR 2 lamb backstraps (boned and trimmed loin of lamb)
olive oil
salt and pepper
⅓ cup mint leaves, torn or chopped
⅓ cup parsley leaves
500g fresh peas, shelled, or 140g shelled peas
300g feta, cubed
½ red onion, thinly sliced
extra-virgin olive oil
juice of 1 lemon

Method

Coat the lamb with olive oil, season with salt and pepper and cook on barbecue or in a hot frying pan until brown on both sides.
If you are using the rump: you will need to cook the lamb a few minutes on each side then finish in the oven. It will require 10-12 minutes altogether.
If you are using the back strap: they will only require 2-3 minutes on each side (no oven time). Rest for a few minutes while you make the salad.
For the salad
Cook the peas in boiling salted water for 5 minutes or until just tender. Drain and rinse under cold water.
Toss the mint, parsley, peas, feta and onion together, season with salt and pepper, and dress with extra-virgin olive oil and lemon juice.
To serve
Slice the lamb and arrange with the salad on individual serving plates.