Middle Eastern Lamb Salad With Spinach Feta Low Carb Recipes

Steps:

• Preheat oven to 350°F.
• Rub the lamb all over with the oil and then with the seasonings.
• Grill the lamb until medium-rare, turning once (internal temp 135F; about 40 minutes on an outdoor grill).
• On a baking sheet, toast the pecans in preheated oven for about 10 minutes.
• In a bowl, cobine the remaining ingredients and toss to mix.
• Sprinkle the pecans over the top of the tossed salad.
• Slice the lamb thin when it finishes cooking, then serve the salad with the grilled lamb on top.

Steps:

• Mix oregano, lemon rind, lemon juice and ½ tsp black pepper in a small bowl.
• Rub the mixture into the lamb fillets.
• Put oil in pan and fry lamb.
• Remove lamb from pan.
• Place oil in pan and fry potato until golden.
• For dressing, place the oil, lemon juice, garlic, rosemary and sugar in a bowl and mix together well.
• Thinly slice the lamb and place all ingredients in a large bowl.
• Drizzle the dressing over the ingredients and gently toss.

Steps:

• Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
• Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
• Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

Steps:

• Heat oven to 220C/200C fan/gas 7. Spread the chips out onto a baking tray, then bake for 12 mins. Meanwhile, whisk together 4 tsp oil from the pepper jar with the red wine vinegar, chopped mint, sugar and some seasoning. Roughly tear the peppers into smaller chunks, then put into a large bowl with the feta and spinach leaves.
• Heat a griddle or frying pan, brush lamb with a little more oil from the pepper jar, then season. Cook for 2-3 mins on each side, then leave to rest on a board.
• Once the chips have cooked for 12 mins, remove the tray from the oven. Cut them in half, toss with 1 tsp more oil from the pepper jar, then roast for another 3 mins. Thinly slice the lamb. Toss the hot crispy chips through the salad with the dressing, arrange on a platter or 2 dinner plates and top with the lamb.