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)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
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
