Herb and spiced lamb salad recipe
Ingredients
400g lamb neck fillet, trimmed of sinew and excess fat
½tbsp cumin
½tbsp paprika
½tbsp ground coriander
1tbsp toasted coriander seed, bashed
2tbsp olive oil, plus a drizzle
1 bunch mint, leaves picked
1 bunch dill, chopped
1 bunch coriander, leaves picked
200g feta
1 pomegranate, seeds only
3 pitta breads, torn
juice 1 lemon
Heat oven to 200°C/Gas Mark 6. Rub the lamb with the spices. Heat half the oil in a large nonstick frying pan over a high heat, sear the lamb all over for 6 minutes, until you have a nice golden crust. Transfer to a baking sheet and cook in the oven or 10 minutes for pink meat, longer for well done. Remove and allow to rest for at least 15 minutes. Meanwhile lay the pitta bread on a baking sheet, drizzle with the extra oil and cook for 10 minutes or until golden and crisp. Scatter the herbs over the base of a large platter, sprinkle over the feta and pomegranate seeds, scatter with the pita croutons then top with thinly sliced pieces of lamb and a squeeze of lemon juice and the remaining tablespoon of olive oil.
