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Easter Lamb

Easter Lamb

with Traditional Greek Salad

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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.

Tags:Child FriendlyGluten freeHealthyHigh ProteinLow CarbUnder 30 Minutes
Allergens:Milk
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

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

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)1770 kJ
Fat26.2 g
of which saturates10.4 g
Carbohydrate6.7 g
of which sugars3.9 g
Protein39.3 g
Sodium748 mg
Utensils
Utensils
Chopping board
Knife
Bowl
Spoon
Non-Stick Pan
InstructionsPDF
Instructions
1

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.

2

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.

3

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.

4

Toss the lamb slices through the salad and drizzle with the oregano dressing. Season to taste with salt and pepper.

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