I'm sticking to a bit of a lamb theme this week - it is Spring after all! Today is with the beautiful Mediterranean flavours of Greece.
I rarely suggest that a good vegetarian alternative is just a particular dish minus the meat; in fact it's one of the infuriating things about being a vegetarian. I've had far too many instances where I've been given a sad plate of vegetables and that's it. But with this dish you really can just take away the lamb, increase the portion size a bit and you've got a delicious Greek salad with plenty about it to keep you happy. If you do want an extra substantial element to the plate, you can sub out the feta for grilled halloumi (or have both if you're into it!)
Serves 4
Ingredients
For the marinated lamb:
600g lamb chunks
4 tbsp olive oil
2 tsp oregano
juice 1 lemon
2 garlic cloves, minced
salt and pepper
500g baby new potatoes
2tsp dried oregano
sunflower oil
salt and pepper
1 red pepper For the dressing: 2 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
2 garlic cloves, minced
1 tsp dried oregano
salt and pepper
9 tbsp olive oil
For the salad:
70g rocket (1 bag)
100g feta, crumbled
handful of olives, sliced
200g tomatoes, halved
Method
1. Combine all marinade ingredients in a bowl and whisk together. Add the lamb and mix to coat, marinade in the fridge for at least 1-2 hours. 2. Pre-heat oven to 200c. Cut the baby potatoes into 2-3 chunks and boil for 10 minutes until softened slightly. Meanwhile, cut the peppers into squares, place on a baking tray and set to one side. Drain the potatoes once cooked and place in a separate roasting tin, season with salt, pepper and oregano, toss with sunflower oil, then smash slightly with a fork or potato masher. Roast the potatoes and peppers for 20-25 minutes. 3. Make the salad dressing by whisking together all ingredients except the olive oil. Once combined, slowly drizzle in the olive oil while whisking until emulsified.
3. For the salad, toss together the rocket leaves, feta, olives and tomatoes with a generous drizzle of the dressing.
4. Cook the lamb with olive oil in a frying pan or griddle, on a high heat - about 5-6 minutes or longer if you prefer the meat well done.
5. Mix the lamb with the peppers and potatoes, serve with the salad on the side.
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