Thursday, June 27, 2019
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This dish will make you feel like youre soaking up the sunshine on a Greek island, no matter where you are!
The ingredient of Greek Lamb With Watermelon Salad
- 2 teaspoons cumin seeds
- 2 tablespoons fresh rosemary
- 1 teaspoon whole black peppercorns
- 1 2 teaspoon dried chilli flakes
- grated zest of 1 lemon
- grated zest of 1 orange
- 100ml extra virgin olive oil
- 4 x 200g lamb backstraps trimmed
- 1 4 cup mint leaves chopped
- 1 3 cup 95g greek style yoghurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 300g watermelon flesh roughly chopped
- 120g feta crumbled
- 1 2 cup mint leaves sliced if large
- 1 2 cup 60g pitted kalamata olives sliced
The Instruction of greek lamb with watermelon salad
- pound cumin rosemary peppercorns chilli and 1 teaspoon salt in a mortar and pestle until coarsely ground add the lemon and orange zests then stir in oil place lamb in a shallow dish pour over marinade then turn to coat well cover and refrigerate for 2 hours
- preheat the oven to 200u00b0c heat a heavy based frypan over medium high heat in 2 batches sear the lamb on all sides turning for 2 3 minutes transfer the lamb to a baking tray then roast in the oven for 7 minutes for medium rare or until cooked to your liking set aside to rest for 5 minutes
- meanwhile for the watermelon salad whisk together the oil and lemon juice then season and toss in a large bowl with the remaining ingredients
- stir the mint into the yoghurt and season well slice the lamb backstraps and serve with the watermelon salad and minted yoghurt on the side
Nutritions of Greek Lamb With Watermelon Salad
calories: 690 232 caloriescalories: 49 grams fat
calories: 14 grams saturated fat
calories: 11 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 51 grams protein
calories: 151 milligrams cholesterol
calories: 625 61 milligrams sodium
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calories: nutritioninformation