Greek salad with lamb
Photo by Babiche Martens
Accompany this with a fresh baguette for a quick meal or picnic.
|1 Tbsp||Dried oregano|
|1 Tbsp||Dried basil|
|1 tsp||Smoked paprika|
|¼ cup||Red wine|
|1 Tbsp||Balsamic vinegar|
|1 dash||Vegetable oil, for cooking|
|400 g||Lamb loins, or steaks|
- Into a small bowl combine the oregano, basil, paprika, red wine and balsamic. Season with salt and pepper. Pour over and rub into the lamb. Leave to sit for 20 minutes.
- In a large bowl combine the cucumber, tomatoes, feta, olives and herbs. Season with salt and pepper and place on to a platter.
- Heat a little oil in a frying pan to a medium heat. Add the lamb, cooking for 4 minutes each side or until done to your liking. Remove and rest for 10 minutes.
- Slice the lamb thinly and scatter over the salad. Drizzle with olive oil and balsamic.