Gluten Free · Main Meals · Recipes

Lamb & Manouri Salad

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Lamb & Manouri Salad

When you feel like a special treat, you should treat yourself to lambback strap. A lean and flavoursome cut of lamb that is perfect with salads. This salad takes a little more effort than some but it is totally tasty and worth the extra effort.

Equipment required

1 lrg non stick fry pan
1 small non stick fry pan
1 hand blender, chopping attachment

Shopping list for 2 people

300g lamb backstrap
10 cherry tomatoes
100g of Manouri cheese
1/2 red onion
2 handfuls of lettuce
Splash of balsamic vinegar
1 small bunch of basil, mint, parsley
1 tsp mustard
2 tbsp of sunflower oil
Salt

Method to the madness

Take the meat out of the fridge about 30 mins before cooking

Place the fresh herbs in the chopper with the oil, mustard and a pinch of salt, blend until you reach the desired consistency, I like mine quite smooth

Turn the small fry pan onto a medium heat, place the cherry tomatoes into the pan and cook for about 10 mins turning regularly

Once the tomatoes have been cooking for 10 mins turn the heat down to low and splash over some balsamic vinegar, leave it to keep cooking until the lamb is ready

Rub the lamb with oil and salt, turn the big fry pan to a high heat, once the own is starting to smoke add the lamb backstrap. Cook the lamb for about 4-5 mins each side depending on the thickness and how you prefer your meat cooked

Once the meat is cooked move it to the side to rest

Turn down the big pan to a medium heat, slice the Manouri to your taste and cook it until golden on both sides

Finley slice the red onion. Plate up the salad, once the lamb is rested carve it to the desired thickness, serve with the green sauce. ENJOY!

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