This vibrant Mediterranean-inspired dish combines succulent, garlic-marinated lamb with a refreshing mix of textures. The lamb is quickly grilled to perfection, offering a savory, aromatic bite that pairs beautifully with light, fluffy couscous infused with fresh mint. A side salad of steamed petit pois, sugar snap peas, and tender asparagus adds a crisp, green contrast, while crumbled reduced-fat feta provides a salty, creamy finish. It’s a complete meal that balances rich protein with fresh vegetables, making it ideal for a hearty weeknight dinner or a light summer lunch. The flavors are bright and herbaceous, relying on simple ingredients like lemon, olive oil, and fresh herbs to create a satisfying dish that feels both home-style and elegant.
Lamb Salad
Description
This vibrant Mediterranean-inspired dish combines succulent, garlic-marinated lamb with a refreshing mix of textures. The lamb is quickly grilled to perfection, offering a savory, aromatic bite that pairs beautifully with light, fluffy couscous infused with fresh mint. A side salad of steamed petit pois, sugar snap peas, and tender asparagus adds a crisp, green contrast, while crumbled reduced-fat feta provides a salty, creamy finish. It&# 226;ÂÂs a complete meal that balances rich protein with fresh vegetables, making it ideal for a hearty weeknight dinner or a light summer lunch. The flavors are bright and herbaceous, relying on simple ingredients like lemon, olive oil, and fresh herbs to create a satisfying dish that feels both home-style and elegant.Ingredients
Directions
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Mix 1 tbsp of the lemon juice with the olive oil and garlic in a shallow non-metallic dish.
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Cut the lamb into thick slices, add to the marinade, and turn to coat.
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Cover and refrigerate the lamb to marinate for 15 minutes.
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Meanwhile, mix the couscous with the boiling water, cover with clingfilm, and leave for 5 minutes or until all the water is absorbed.
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Fluff and separate the couscous grains with a fork, then stir through the chopped mint and set aside.
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At the same time, steam the petit pois, sugar snap peas, and asparagus for 3 minutes or until just tender.
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Refresh the vegetables under cold running water, then drain well.
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Transfer the vegetables to a large salad bowl, add the remaining lemon juice and olive oil, the crumbled feta, and extra mint leaves, then toss lightly.
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Spray a large griddle pan with oil and set over a medium-high heat.
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Cook the lamb, turning often, for 8-10 minutes (for medium), or until cooked to your liking.
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Transfer the lamb to a plate, cover loosely with foil, and let rest for a few minutes.
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Serve the lamb with the couscous and pea salad, sprinkled with freshly ground black pepper.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 1991.0kcal
- % Daily Value *
- Total Fat 206.6g318%
- Saturated Fat 48.8g244%
- Cholesterol 137.0mg46%
- Sodium 369.8mg16%
- Total Carbohydrate 3.8g2%
- Dietary Fiber 0.6g3%
- Sugars 2.0g
- Protein 35.4g71%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the lamb rests for a few minutes after cooking to retain its juices and ensure tender meat.
You can substitute the petit pois and sugar snap peas with other seasonal green vegetables like green beans or broccoli florets.
For a richer flavor, use regular feta instead of reduced-fat, though the reduced-fat version keeps the dish lighter.
Make sure to slice the lamb against the grain for maximum tenderness.
