Warm lamb, zucchini and fetta salad

Recipe~Finder

Cooking time: More than 1 hour

Cuisine: Modern Australian

Healthy options: Low carb; Healthy

Serves: 4

Type: Kids; Family; Salad

Tools

Kitchen friendly view

Ingredients

juice of 1 lemon
2 tablespoons oil
2 garlic cloves, crushed
2 lamb backstraps (see tip)
700g baby zucchini, ends trimmed, halved lengthways (see tip)
120g baby spinach
1/2 cup mint leaves, torn
100g fetta, crumbled

Preparation method

1. Combine half of lemon juice, 1 tablespoon of oil and garlic in a shallow dish. Add lamb and turn to coat. Refrigerate for 1 hour to marinate.

2. Preheat a lightly oiled chargrill on high. Cook zucchini halves, cut side down, for 1-2 minutes, until marked. Transfer to a bowl and drizzle with remaining lemon juice and oil. Cover and set aside.

3. Meanwhile, cook lamb on same chargrill for 3-4 minutes each side. Remove from heat, cover loosely with foil and rest for 10 minutes before slicing.

4. Toss spinach and mint through zucchini. Serve salad topped with sliced lamb and crumbled fetta.

The lamb backstrap is the eye of the shortloin which is further down the back from the lamb rack and loin. It's not to be confused with the fillet or tenderloin, the thin tender strip from the same area.

Use sliced zucchini if you can't find any baby zucchini.

The lamb backstrap is the eye of the shortloin which is further down the back from the lamb rack and loin. It's not to be confused with the fillet or tenderloin, the thin tender strip from the same area.

Use sliced zucchini if you can't find any baby zucchini.

Lamb, cheese and spinach gozleme

Stuffed mini lamb roast

Lamb shank soup

Lamb shank tagine with prunes and carrots, served with steamed couscous

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