Marinated lamb with tomato, cucumber and fetta salad with spiced nuts

Serves 6
Preparation time
Cooking time

Ingredients

  • 6 small lamb loins
  • 3 cloves garlic, peeled and finely diced
  • 3 tablespoons chopped fresh coriander, mint,
  • and parsley leaves
  • 1 teaspoon ground roasted coriander seed
  • ½ teaspoon sweet smoked paprika
  • freshly ground black pepper
  • 75ml lemon juice
  • 150ml olive oil
  • 1 punnet cherry tomatoes, quartered
  • 2 Lebanese cucumbers, cut into wedges
  • 250g fetta, diced
  • 1 red capsicum, finely sliced
  • 2 long green onions, peeled and sliced
  • 3 tablespoons chopped fresh coriander, mint, parsley leaves
  • 50ml lemon juice
  • 75ml olive oil
  • sea salt and freshly ground black pepper
  • ½ teaspoon ground roasted coriander seed
  • ¼ teaspoon sweet smoked paprika
  • olive oil for cooking
  • 50g pine nuts
  • 50g almond slivers
  • 50g shelled pistachios
  • ½ teaspoon salt
  • ½ teaspoon ground roasted coriander seed
  • ¼ teaspoon sweet smoked pa

Method

  1. Clean the lamb of any excess fat and sinew and set aside
  2. Mix all the marinade ingredients together, cover the lamb and marinate overnight
  3. To make the salad, toss together all the ingredients and pile onto a serving platter
  4. Heat the olive oil in a large frying pan and fry the nuts until golden brown
  5. Remove from the pan, drain and season with salt, ground coriander seed and sweet paprika
  6. Cook the lamb on a hot barbecue or pan, slice and serve with the salad that is topped with the fried nuts

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