Crusted Lamb and Mint Salad

A fantastic and versatile recipe, you can add basil to the herb mixture  use lamb racks instead of back straps so quick and super delicious

Ingredients

• 2 x lamb backstraps, thinly sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• sea salt and cracked pepper
• 2 tbsp ground cumin
• 3 celery stalks
• 200g feta cheese, sliced
• 3/4 cup flat leaf parsley
• 1/4 cup pine nuts, toasted
• chargrilled pita bread to serve

Cumin Dressing

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove
• 1/4 tsp ground cumin
• sea salt and cracked black pepper

Method

1. To make the dressing, place all ingredients in a bowl, whisk to combine. Set aside.
2. Place the lamb, oil, lemon juice, salt and pepper in a non-stick metallic bowl and toss to coat. Dust the lamb with the cumin.
3. Heat a medium non stick frying pan over high heat. Cook the lamb for 1-2 minutes or until cooked to your liking.
4. Place the lamb, celery, feta, mint, parsley and pine nuts in a bowl and toss to combine. Place the chargrilled pita on plates, top with the lamb mixture and spoon over the cumin dressing.