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Ingredients

12 baby roma tomatoes, halved lengthways
150g goats feta, crumbled
2 Lebanese cucumbers, coarsely chopped
1 small red onion, thinly sliced
16 kalamata olives
1/4 cup fresh continental parsley leaves
2 teaspoons white wine vinegar
1 teaspoon dried oregano leaves
60ml (1/4 cup) olive oil
4 lamb leg steaks
2 teaspoons ground cumin
4 pieces Lebanese bread

Method

Step 1 Place the tomato, goats feta, cucumber, onion, olives and parsley in a bowl. Whisk the vinegar, oregano and 2 tablespoons of the oil in a bowl. Add to the salad and toss to combine.
Step 2 Heat the remaining oil in a large non-stick frying pan over medium heat. Sprinkle lamb with cumin. Season with salt and pepper. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate.Cover with foil. Set aside for 5 minutes to rest.
Step 3 Thickly slice the lamb. Divide the salad and lamb among serving plates. Serve with the Lebanese bread.

Cumin lamb with tomato, cucumber and goats feta

How to make Cumin lamb with tomato, cucumber and goats feta

Ingredients

Method