Salad of za’atar grilled lamb with dates and oranges
Protein packed lamb salad
4
Serves
5 mins
Prep Time
10 mins
Cook Time
Recipe author
Allyson Gofton
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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Ingredients
Lamb
5-6 lamb striploin
i
1/4 cup olive oil
i
1 Tbsp fresh thyme
1-2 Tbsp za'atar
i
Salad
3 oranges
12 pitted dates
halved and stones removed
2 large handfuls rocket
12 olives
1 red onion
sliced
1 Tbsp fresh thyme
1 green chilli
seeds removed and sliced
1/4 cup olive oil
i
2 Tbsp white wine vinegar
Method
To Make Salad
1
For the marinade, mix together the orange rind, olive oil, thyme and za’atar in a resealable plastic bag.
2
Add the lamb striploins and massage in the marinade.
3
Refrigerate for 2-3 hours or leave overnight.
4
Barbecue or pan-fry the striploins over a moderately high heat for about 5-7 minutes, turning occasionally until well browned.
5
Set aside on a plate while tossing the salad ingredients together.
6
Cut away the thick skin and pith from the oranges and segment or dice the flesh.
7
Place in a bowl with the dates, rocket or baby salad leaves, olives, sliced red onion, thyme, chilli, olive oil and vinegar.
8
Season well with salt and pepper.
9
Slice the lamb on a slight angle into 1-2cm thick slices and toss with the salad.
Nutrition Information per Serving (361g)
Energy
2212kJ (528 kcal)
Protein
18.5g
Total Fat
36.9g
Saturated Fat
7.3g
Carbs
28.4g
Dietary Fibre
g
Sodium
817mg
Iron
2.4mg
Zinc
2.5mg
Vitamin B12
1.4µg
