Chopped salad with spiced mint lamb

As mentioned in my last post, here is the dinner I made for guests Friday evening.

When entertaining I like my guests to feel relaxed. By allowing guests to serve themselves this creates an informal, casual atmosphere and also enables them to serve their own portion size.

Fresh herbs

Make sure you wash your fresh herbs as they can be quite sandy. By adding a dash of apple cider vinegar to the water it will remove most pesticides from the outside of the herbs.

Light salad dressing

This salad dressing is really light and fresh. The lemon provides a tanginess and mellows the pungent flavour of the garlic.

All dressed!

I love the bright reds and greens in the salad. The coriander and parsley really bring out the flavours of the salad ingredients.

Seasoned lamb

I seasoned the lamb with cumin and paprika just before cooking to ensure each piece was coated with the spices.

Cooked lamb topped with fresh mint

Lamb and mint go hand-in-hand, especially in this case as the lamb was seasoned.

Complementary condiments

These condiments improve the flavours of the main dish. By adding the spices to the coconut yoghurt and the pine nuts to the hummus, it really dresses up what could be quite plain condiments.

Dinner is served!

The salad and lamb will both keep in separate sealed containers in the fridge for up to two days.

Chopped salad with lamb

Serves 6 generously

Ingredients:

  • 6 tomatoes, washed and diced
  • 1 cucumber, washed and diced
  • 1 red onion, peeled and chopped
  • 1 red capsicum, washed and diced
  • 1 green capsicum, washed and diced
  • 1/2 bunch fresh coriander, washed and chopped
  • 1/2 bunch fresh parsley, washed and chopped
Dressing
  • 1 garlic clove, crushed
  • 1/2 lemon, juiced
  • 4 TBSP olive oil
  • Salt and pepper
Lamb
  • 2kg grass fed lamb, cubed
  • 1 TBSP cumin
  • 1 TBSP paprika
  • 1 TBSP macadamia oil, for frying
  • 1/4 cup fresh mint, washed and chopped
To serve
  • 1/2 cup coconut yoghurt
  • 1 tsp chili flakes
  • 1 tsp sumac
  • Homemade spelt pita crisps or gluten free pita bread
  • Olives
  • Goat cheese
  • Hummus
  • Pine nuts, cumin and olive oil for topping hummus

Method:

  1. Place tomatoes, cucumber, red onion, capsicum, coriander and parsley in a large bowl.
  2. Whisk all the dressing ingredients together and taste for seasoning.
  3. Add dressing to salad and toss well.
  4. Season lamb with cumin and paprika.
  5. Heat large frying pan over medium heat and cook seasoned lamb in macadamia oil for 7-10 minutes.
  6. Serve on a large dish and garnish with fresh mint.
  7. Sprinkle coconut yoghurt with chili flakes and sumac.
  8. Add pine nuts, cumin and olive oil to hummus.
  9. Serve salad and lamb with spelt pita bread, spiced coconut yoghurt, olives, goat cheese and hummus. Enjoy!

Notes:

  • When entertaining, you can cook the lamb just before your guests arrive and leave on a simmer covered whilst you wait till it’s time to serve.
  • Here’s the spelt pita crisp recipe will be posted tomorrow!

What do you like to make when entertaining guests?

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