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Categories:
extra-virgin olive oil rosemary cumin seeds lemon orange clove garlic salt ground black pepper red pepper lamb yogurt mint Watermelon Salad watermelon Feta cheese olives mint olive oil lemon juice
Viewed: 58 - Published at: 2 years agoIngredients
- 1/3 cup extra virgin olive oil
- 2 tbsp chopped rosemary
- 2 tsp cumin seeds, crushed
- 1 None lemon, peel finely grated
- 1 None orange, peel finely grated
- 1 clove garlic, finely chopped
- 1 tsp salt
- 1 tsp ground black pepper
- 1/2 tsp red pepper flakes
- 4 None lamb fillets (7 oz each)
- 1/2 cup plain Greek yogurt
- 1/3 cup chopped mint
- None None FOR THE WATERMELON SALAD
- 11 oz seedless watermelon, trimmed, chopped
- 1 cup crumbled feta cheese
- 1/2 cup pitted kalamata olives, sliced
- 1/2 cup mint leaves, sliced if large
- 1 tbsp olive oil
- 1 tbsp lemon juice
Method
- Combine oil, rosemary, cumin, lemon and orange peels, garlic, salt, pepper and red pepper flakes in a shallow dish. Add lamb; turn to coat. Cover and refrigerate for 2 hours.
- Meanwhile, combine yogurt and mint in a small bowl. Season to taste. Refrigerate until ready to serve.
- For the watermelon salad, combine watermelon, feta, olives and mint in a large bowl. Whisk oil and lemon juice; season to taste. Drizzle over salad, tossing well.
- Heat a large skillet on high heat. Remove lamb from marinade. Cook lamb in 2 batches, for 4-5 mins each side, until cooked to desired doneness. Let stand, loosely covered with foil, for 5 mins.
- Slice lamb and serve with watermelon salad and minted yogurt.
