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Warm salad of lamb, potatoes and feta

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Lamb potato and feta salad

Try this tasty potato and lamb dish and always choose Quality Mark beef and lamb.
Thanks very much to Beef Lamb NZ for sharing this recipe.

2-4 lamb cutlets, or approximately 150g lean, trimmed Quality Mark lamb per serving sheep’s milk cheese (e.g. Hipi Iti)

Potatoes:
1 or 2 small gourmet boiling potatoes per serving
2 tsp chopped flat-leaf parsley
100 ml extra virgin olive oil
1 small clove garlic, crushed
ground pepper and salt

Red capsicum mayonnaise:
1 medium-sized clove garlic, peeled
1 large red capsicum, roasted, skinned
1 small chilli, seeds removed
pinch of saffron threads
2 egg yolks
juice of ½ a lemon
125 ml virgin olive oil
125 ml vegetable oil
ground pepper and salt

Garnish:
slow-roasted tomatoes
selection of salad leaves
18 whole, good quality olives
balsamic vinaigrette
fresh basil sprigs

The potatoes:
Boil or steam the potatoes until tender but not too soft. Allow to cool then slice and lay in a shallow dish. Chop the parsley then mix into the olive oil, add garlic and season with pepper and salt. Evenly pour over the sliced potatoes, cover and refrigerate for at least one hour.

The mayonnaise:
Using a food processor, make a paste from the garlic, roast capsicum, chilli and saffron. Add the egg yolks and lemon juice and continue to process until light in colour. Slowly add the oil mixing as you go until it is all in. Season to taste with pepper and salt then store in a stainless steel bowl.

The lamb:
Season the lamb then sear well on all sides. Roast in a pre-heated oven to medium-rare. Once done allow to rest and if possible keep just warm.

Cut the cheese into quite thick slices then place on a tray ready to warm through.

To serve:
Lightly warm the sheep’s milk cheese and the roasted tomatoes.
Divide the sliced potatoes between each plate then top with some sliced cheese. Arrange cutlets and warmed tomato on the potatoes.
Note: If using a lamb cut such as rump, rest it well then slice and arrange in the same way.

Scatter olives and salad leaves around the plate then drizzle over a little balsamic vinaigrette. Spoon on the capsicum mayonnaise and garnish with fresh basil.
Serve immediately.

To boil potatoes:
Scrub or peel potatoes as required. Slice in half.
Place in a heavy-based saucepan and cover with cold water. Place lid on the saucepan.
Bring to the boil, reduce heat and simmer for 10-15 minutes or until tender. Drain.
The time of cooking will depend on the size of the pieces of potato.

To steam potatoes:
– Choose a saucepan with a steamer.
– Half fill the saucepan with water and bring to the boil.
– Place prepared potatoes in the steamer making sure they do not touch the water.
– Cover and adjust the heat to a steady simmer.
– Cook until they are tender.
– Add more boiling water if necessary.

Nutrition Information Panel

Per Serving [ Serves]
Energy 1270 kJ
Protein 3.8g
Total fat
– saturated fat
30.5g
4.8g
Carbohydrates
– sugars
5.6g
1.4g
Fibre 1g
Gluten 0g
Sodium 194g
Gluten Free