This warm lamb salad is infused with delicious Mediterranean flavours. A great meal for any season!
Choose the right cut of lamb and you can have roast lamb in a flash! I used mini lamb roasts, but you could use lamb leg steaks instead. Rub with oil and brown in a frying pan before roasting until cooked to your liking.
The broccoli bulghur salad features broccoli pan fried with lemon zest and garlic, diced sundried tomatoes and fresh mint.
Add a handful of salad greens, then sit the salad on a creamy blend of Greek yoghurt and feta cheese. Top with the thinly sliced roast lamb and add a sprinkle of toasted pine nuts. Yum!
MEDITERRANEAN LAMB SALAD
This warm lamb salad is infused with delicious Mediterranean flavours. Toasted pine nuts, thinly sliced roast lamb and a broccoli bulghur salad sit atop a creamy blend of Greek yoghurt and feta cheese. Yum!
Ingredients
LAMB
- 500 g lamb (I used 2 mini lamb roasts, you could also use lamb leg steaks) (1lb 2oz)
- 2 tsp olive oil
- 2 Tbsp pine nuts
BULGHUR SALAD
- 1 tsp chicken stock powder
- 3/4 cup boiling water (188ml)
- 3/4 cup bulghur wheat (150g)
- 1 head broccoli
- 2 cloves garlic
- 1/2 Tbsp olive oil
- Zest of 1 lemon
- 1/3 cup sundried tomatoes (50g)
- 1 handful fresh mint
- 1 tsp lemon juice
TO SERVE
- 200 g unsweetened Greek yoghurt (7oz)
- 100 g feta cheese (3.5oz)
- 2 tsp lemon juice
- 1 tsp honey
- 60 g baby kale and/or spinach (2.1oz)
Instructions
COOK LAMB
Preheat oven to 180ºC (360ºF) fan bake. Rub lamb all over with oil and season with salt and pepper.
Heat a large frying pan on medium-high. Toast pine nuts until golden. Remove from pan and set aside. Add lamb to pan and cook briefly to brown all over. Remove into a roasting dish and roast for 10-25 minutes, or until cooked to your liking. Cooking time will depend on the size and cut of your lamb (I used 2 x 250g mini roasts and cooked them for 15 minutes, to a medium level of doneness!). Remove from oven and leave to rest for 5 minutes.
MAKE BULGHUR SALAD
Meanwhile, in a large jug or bowl dissolve chicken stock in boiling water. Stir in bulghur wheat, cover and leave to sit for 10-15 minutes.
Roughly chop broccoli into small pieces. Crush garlic. Heat oil on medium-high in pan used to brown lamb. Add broccoli, garlic and lemon zest. Stir fry until broccoli is tender (3-4 minutes).
Dice tomatoes into small pieces and finely chop mint. Fluff bulghur with a fork, then add broccoli, tomatoes, mint and lemon juice. Toss to combine and season with salt and pepper to taste.
SERVE
Mash yoghurt, feta, lemon juice and honey together in a bowl, until fairly smooth. Season to taste with salt and pepper. Thinly slice lamb. Spread yoghurt mixture onto individual serving plates. Top with kale/spinach, bulghur salad and sliced lamb. Sprinkle with pine nuts.
Recipe Notes
WINE MATCH: A Pinot Noir.
GLUTEN-FREE OPTION: Swap bulghur wheat for 2 x 250g microwave pouches brown rice and quinoa - omit stock and boiling water, and follow cooking instructions on pack.
INGREDIENT SWAPS / NOTES: If you don’t like lamb, you could use salmon fillets or boneless, skinless chicken thighs instead. Follow the same cooking method (10 minutes in the oven for salmon, 20-25 minutes for chicken). Bulghur wheat could be swapped for couscous (cooking method remains the same).
STORING AND REHEATING: You could store individual portions in containers in the fridge and eat as a cold salad, or warm in the microwave. Alternatively, store lamb, salad and serving ingredients separately. Pan fry lamb, reheat salad in microwave, and assemble salad just before serving.
