Greek salad with lamb

Babiche Martens

Accompany this with a fresh baguette for a quick meal or picnic.

Lamb

1 Tbsp	Dried oregano
1 Tbsp	Dried basil
1 tsp	Smoked paprika
¼ cup	Red wine
1 Tbsp	Balsamic vinegar
1 dash	Vegetable oil, for cooking
400 g	Lamb loins, or steaks (Main)

Greek salad

½	Cucumbers, cut into chunks (Main)
6	Tomatoes, cut chunky (Main)
100 g	Feta, crumbled (Main)
½ cup	Black olives, whole ones
1 cup	Flat leaf (Italian) parsley, mixed with chives and basil (Main)
1 drizzle	Extra virgin olive oil, and balsamic vinegar (Main)

Directions

1. Into a small bowl combine the oregano, basil, paprika, red wine and balsamic. Season with salt and pepper. Pour over and rub into the lamb. Leave to sit for 20 minutes.
2. In a large bowl combine the cucumber, tomatoes, feta, olives and herbs. Season with salt and pepper and place on to a platter.
3. Heat a little oil in a frying pan to a medium heat. Add the lamb, cooking for 4 minutes each side or until done to your liking. Remove and rest for 10 minutes.
4. Slice the lamb thinly and scatter over the salad. Drizzle with olive oil and balsamic.