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Barbecue Lamb on Mediterranean Salad

400 g lamb fillets or 400 g boneless lamb loin
1 tablespoon olive oil
12 lemon, juice of
1 tablespoon balsamic vinegar
1 tablespoon chopped oregano or 1 tablespoon thyme
1 garlic clove, finely chopped
60 g feta cheese, crumbled
1 red capsicum
100 g mixed lettuce leaves
12 kalamata olives


Whisk together the oil, balsamic vinegar and lemon juice. Place half the mixture to one side. To the remaining mixture, add the garlic and oregano. Mix further and pour over the lamb pieces. Marinade the lamb for a minimum of 20 minutes. While the lamb is marinading, grill the capsicum over or below an open flame until the skin turns black and blisters. Carefully remove the capsicum (it will be hot!) and place in a plastic bag for 5 minutes, sealing the top of the bag to trap the steam. Remove the capsicum from the bag and hold under cold running water and carefully remove the blackend skin. Cut the capsicum into strips and set aside. Grill or barbecue the lamb on preheated hotplate for 5 minutes each side, basting with marinade. Let the lamb 'rest' for 5 minutes. Assemble the lettuce, capsicum, fetta and olives as a 'stack' on each plate. Add the lamb peices to the top of the lamb, and pour over the remaining oil and vinegar mixture.

Source: www.food.com