Warm Mediterranean Lamb Salad
Salads | Mediterranean cuisine
⏳ Time
35 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Warm Mediterranean Lamb Salad
Ingredients
- Lamb Neck Fillet - 17.6 oz
- Olive Oil - 4 fl oz
- Garlic - 4 cloves
- Cumin leaves - 2 teaspoons
- Ground Black Pepper - 1 teaspoon
- Red Long Chili Peppers - 3 pieces
- Pickled Eggplant with Peppers - 5 pieces
- Tapenade - 2 tablespoons
- Sun-Dried Tomatoes - 3.5 oz
- Olives stuffed with lemon - 5.3 oz
- Courgette - 1 piece
- Chinese green beans - 5.3 oz
- Arugula - 3.5 oz
- Meyer Lemon Juice - 1 tablespoon
Step by Step guide
Step 1
Place the meat in a bowl. Mix 60 ml of oil, minced garlic, cumin leaves, and black pepper. Pour over the meat, mix well, and let it sit.
Step 2
Preheat the grill. Cut the peppers into large pieces, removing seeds and white membranes. Place the peppers on the grill skin-side up and roast for a few minutes until browned. Transfer to a plastic bag, let cool, then peel off the skin and cut into medium pieces.
Step 3
Meanwhile, heat the grill again. Cut the eggplants diagonally and toss with 60 ml of oil. Grill for 2-3 minutes on each side until golden brown.
Step 4
Place the meat on the grill and cook for 4 minutes on each side until done. Transfer to foil and let rest for 5 minutes. Cook the cut green beans in salted water. Rinse in cold water.
Step 5
Cut the meat into thin strips against the grain and place in a bowl with the peppers, eggplants, tapenade, tomatoes, sliced cucumber, beans, and olives. Add the arugula. Toss to combine.
Step 6
In a small jar, add the minced garlic and pour in the remaining oil and lemon juice. Close the jar and shake well.
Step 7
Drizzle the dressing over the salad, season with salt, and toss well.
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