Lamb, Feta, Pea and Mint Salad
Protein and salad work all year round. Whether it’s a late dinner during daylight saving or a warm Autumn night. Lamb steaks with this salad are perfect. Depending on how many people you are serving will depend on what cut you decide on. Use rump steaks for 3 people or a butterflied leg of lamb if you have 4 or more.
Ingredients:
- Lamb Rump Steaks, Backstraps or Butterflied Leg of Lamb
- Olive oil
- Salt and pepper
- 2 -3 cups of rocket
- 1 cup of peas, fresh or frozen (greens beans or snow peas will also work)
- 1/2 cup mint leaves, torn or chopped
- 300g feta, cubed
- 1/2 red onion, thinly sliced
- Juice of 1 lemon
Method:
- Coat the lamb with olive oil, season and brown on both sides on a barbecue or in a hot frying pan.
- Rest meat for a few minutes while you make the salad.
- Cook the peas in boiling, salted water for 5 minutes or until just tender. Drain.
- Toss the rocket, peas, mint, feta and onion together, season and dress with olive oil and lemon juice.
- To serve: Slice the lamb and arrange with the salad.
Tip:
I like to rinse the peas under some cold water so that they’re cool when mixed in with the other salad ingredients. Do you like warm salads? Or do you think they’re a meal having an identity crisis?
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.
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