Spiced Lamb and Broad Bean Salad with Whipped Feta
Brought to you by Greenlea Butcher Shop
Succulent, spicy lamb with vibrant greens, fragrant herbs and creamy whipped feta – it’s a spring festival of flavour.
Serves: 4
INGREDIENTS
Spiced lamb
2 teaspoons smoked paprika
1 teaspoon each
ground coriander, ground cumin and sea salt
¼-½ teaspoon ground chilli
1 packet Ovation boneless lamb loins
2 teaspoons olive oil
Whipped feta
100 grams creamy feta, crumbled
½ cup plain yoghurt
1 tablespoon olive oil
2 cloves garlic, crushed
finely grated zest 1 lemon
To serve
4 large flatbreads, warmed
250 grams purchased hummus
600 grams frozen broad beans, blanched and peeled
100 grams snowpeas, blanched
mint, dill, toasted sesame seeds and ground chilli
METHOD
Spiced lamb: Combine all the spices and the salt then sprinkle over both sides of the lamb, pressing it on to adhere. Heat the oil in a sauté pan and, when hot, cook the lamb for 3 minutes on each side. Transfer to a plate and rest, lightly covered, for a few minutes before slicing.
Whipped feta: Place all the ingredients in a small food processor and blitz until smooth.
To serve: Spread the warm flatbreads with hummus then top with the sliced lamb and the vegetables. Top with dollops of whipped feta and scatter with the herbs, sesame seeds and chilli.
For export quality lamb, beef and venison delivered direct to your door, order online at greenleabutcher.co.nz
Greenlea Butcher Shop
greenleabutcher.co.nz
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