Marinated lamb with tomato, cucumber and fetta salad with spiced nuts
Serves
6
Ingredients
- 6 small lamb loins
- 3 cloves garlic, peeled and finely diced
- 3 tablespoons chopped fresh coriander, mint,
- and parsley leaves
- 1 teaspoon ground roasted coriander seed
- ½ teaspoon sweet smoked paprika
- freshly ground black pepper
- 75ml lemon juice
- 150ml olive oil
- 1 punnet cherry tomatoes, quartered
- 2 Lebanese cucumbers, cut into wedges
- 250g fetta, diced
- 1 red capsicum, finely sliced
- 2 long green onions, peeled and sliced
- 3 tablespoons chopped fresh coriander, mint, parsley leaves
- 50ml lemon juice
- 75ml olive oil
- sea salt and freshly ground black pepper
- ½ teaspoon ground roasted coriander seed
- ¼ teaspoon sweet smoked paprika
- olive oil for cooking
- 50g pine nuts
- 50g almond slivers
- 50g shelled pistachios
- ½ teaspoon salt
- ½ teaspoon ground roasted coriander seed
- ¼ teaspoon sweet smoked pa
Method
- Clean the lamb of any excess fat and sinew and set aside
- Mix all the marinade ingredients together, cover the lamb and marinate overnight
- To make the salad, toss together all the ingredients and pile onto a serving platter
- Heat the olive oil in a large frying pan and fry the nuts until golden brown
- Remove from the pan, drain and season with salt, ground coriander seed and sweet paprika
- Cook the lamb on a hot barbecue or pan, slice and serve with the salad that is topped with the fried nuts
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