Flavorite Hydroponic Tomatoes -

Twice cooked lamb salad

 

Start to finish: 1.5 hours

Prep time: 30 minutes

Serves: 8-10

Small leg of lamb butterflied

2 tbs chopped fresh oregano

2 tbs roughly chopped mint

2/3 cup olive oil

4 cloves garlic, crushed

1/3 cup lemon juice

100g feta crumbled

2 Lebanese cucumbers, chopped

1 small red onion, finely sliced

Punnet Flavorite cherry tomatoes, halved

2-3 cups torn butter lettuce leaves

1 cup canned chick peas, drained and rinsed

 

Lay lamb flat in dish. Lightly whisk together oregano, mint, oil, garlic and lemon juice. Pour over lamb and turn to coat. Cover dish with plastic wrap and leave to marinate for a couple of hours or, better still, overnight.

Preheat oven to 180C (fan 160C). Cook lamb for about 20 minutes, or until medium rare. Remove and cool.

Thinly slice and return to roasting pan with juices. Increase oven heat to 200C (fan 180C) and roast lamb until starting to crisp on the edges. Remove and cool.

Put into a large bowl with cooking juices, and extra lemon juice if needed, feta, cucumber, onion, tomatoes, chick peas and salt and pepper to taste. Toss and serve on a large platter.