Salad of za’atar grilled lamb with dates and oranges
Protein packed lamb salad
Serves
4
Prep Time
5 mins
Cook Time
10 mins
A sprinkle of za'atar on the lamb rump gives this salad the finishing touch. Herby and spiced, it's easy to make your own and keep in a jar in the cupboard. Soon, you'll be sprinkling it on everything!
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ShareIngredients
5-6 lamb striploini
1/4 cup olive oili
1 Tbsp fresh thyme
1-2 Tbsp za'atar i
3 oranges
12 pitted dates
halved and stones removed2 large handfuls rocket
12 olives
1 red onion
sliced1 Tbsp fresh thyme
1 green chilli
seeds removed and sliced1/4 cup olive oili
2 Tbsp white wine vinegar
Method
For the marinade, mix together the orange rind, olive oil, thyme and za’atar in a resealable plastic bag.
Add the lamb striploins and massage in the marinade.
Refrigerate for 2-3 hours or leave overnight.
Barbecue or pan-fry the striploins over a moderately high heat for about 5-7 minutes, turning occasionally until well browned.
Set aside on a plate while tossing the salad ingredients together.
Cut away the thick skin and pith from the oranges and segment or dice the flesh.
Place in a bowl with the dates, rocket or baby salad leaves, olives, sliced red onion, thyme, chilli, olive oil and vinegar.
Season well with salt and pepper.
Slice the lamb on a slight angle into 1-2cm thick slices and toss with the salad.
