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Lamb salad with peas, zucchini and olives

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2016

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