Lamb salad with peas, zucchini and olives

AT A GLANCE

  • Serves 4 people

  • 2 tbsp olive oil
  • 1 tbsp finely chopped thyme
  • Juice and finely grated rind of ½ lemon
  • 1 garlic clove, finely chopped
  • 600 gm lamb backstrap
  •  
  • Pea, zucchini and olive salad
  • 200 gm frozen peas
  • 2 zucchini, thinly sliced into rounds
  • 80 gm black olives
  • 100 gm feta, crumbled
  • 2 tbsp coarsely chopped dill
  • 2 tbsp coarsely chopped flat-leaf parsley
  • 2 tbsp coarsely chopped mint
  • 2 spring onions, thinly sliced
  • 60 ml (¼ cup) extra-virgin olive oil
  • Juice of ½ lemon, or to taste
  • 1 tbsp red wine vinegar, or to taste
  • ½ garlic clove, finely chopped
01   Toss oil, thyme, juice, rind, garlic and lamb in a bowl, season to taste and stand to marinate.
02   Meanwhile, for pea, zucchini and olive salad, blanch peas until bright green and tender (1-2 minutes). Drain and refresh, then place in a bowl with zucchini, olives, feta, herbs and spring onion. Shake remaining ingredients in a jar to combine and season to taste. Just before serving, drizzle dressing over salad and toss to combine.
03   Heat a barbecue or char-grill pan to high. Drain lamb from marinade and grill until browned and cooked to your liking (2-3 minutes for medium-rare). Rest for a couple of minutes, then thinly slice, add to salad, toss to combine and serve.

Topics:

OLIVES, MINT, LAMB, GARLIC, MAIN, SUMMER, PARSLEY, FAST, THYME, LEMONS, DILL, MODERN AUSTRALIAN, ZUCCHINI, FETA, PEAS, LAMB

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Feb 2016

Feb 2016

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