Mediterranean Garlic and Thyme Lamb with a Mint and Feta Salad
British lamb is a great alternative to chicken for a midweek meal, it’s delicious and a really versatile ingredient. You guys know I love a lamb curry but if you want something a bit lighter, a bit fresher, look no further!
Recipe courtesy of Cooking with Zainab.
- 6 British lean lamb rump steaks
- 1 tablespoon black peppercorns
- Few sprigs of fresh thyme leaves
- 2 garlic cloves, peeled
- 1 tablespoon salt
- 2 tablespoons olive oil
- Juice of ½ lemon
- 3 tablespoons vegetable oil
- 2 tablespoons unsalted butter
For the salad:
- ½ cucumber, diced
- 12-14 cherry tomatoes, halved
- 2 shallots, diced
- ½ block of feta
- Big handful of mint, roughly chopped
- 4 tablespoons extra virgin olive oil
- 2 tablespoons pomegranate molasses
- Pitta breads
- Start by grinding black peppercorns, remove thyme leaves from the stem and add them in along with garlic and salt. Pound it all together till you get a thick paste, mix in olive oil and lemon juice till it’s all combined.
- Rub the lamb steaks with the garlic mixture and put them aside for 5 mins while we make the salad. To a large bowl add cucumber, cherry tomatoes and shallots.
- Crumble in the block of feta and add mint. Drizzle over extra virgin olive oil and pomegranate molasses, give it all a mix and pop in the fridge.
- Get your pan nice and hot, add vegetable oil and butter, once the butter is melted, add the lamb steaks and cook for 2-3 mins per side or until you get a nice char.
- Remove from the pan and put aside. Discard the excess butter and oil in the pan and grill the flatbreads for 1 min per side.
- Serve the lamb on top of the flatbreads, they soak up all the juice, plenty of salad on the side and enjoy!