Easter Lamb
with Traditional Greek Salad
Don’t fear! We’re sending you more than salad for dinner. Greek Salad is a real classic (even for us Aussies). Is there a better combination than crisp vegetables and creamy fetta? You are going to love this incredibly rich and flavorsome cut of lamb from our friends at Dick Stone.
Always refer to the product label for the most accurate ingredient and allergen information.
1
cucumber
1
tomato
¼
red onion
¼ cup
kalamata olives
½ block
fetta cheese
(ContainsMilk)1 bunch
oregano
2
lamb leg steaks
Not included in your delivery
3 tsp
olive oil
3 tsp
red wine vinegar
To prepare the ingredients, dice the tomato and cucumber, very finely slice the red onion, halve the Kalamata olives, cube the fetta cheese and finely chop the oregano leaves.
Combine the cucumber, tomato, red onion, Kalamata olives and fetta cheese in a medium bowl. Combine the olive oil, red wine vinegar and oregano in a small bowl. Set both bowls aside.
Heat a medium frying pan over a medium-high heat. Rub the lamb leg steaks with a drizzle of olive oil and season with salt and pepper. Add the steaks to the pan and cook for 1-2 minutes on each side, for medium rare, or until cooked to your liking. Remove from the pan, place on a plate, and cover with foil to keep warm. Rest for 5 minutes then cut into 5 mm thick slices.
Toss the lamb slices through the salad and drizzle with the oregano dressing. Season to taste with salt and pepper.