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Warm Lamb Salad with Orzo

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Succulent Scotch Lamb with a fresh, Mediterranean-style orzo salad makes for a delicious summer dish which is quick to make and healthy.

How to cook & Ingredients

15 minutes
10-15 minutes
4

Ingredients 

12 Scotch Lamb PGI cutlets

2 cloves garlic, finely chopped

2 tsp dried oregano

Salt and pepper

Juice and zest of 1 lemon

150g orzo

100g baby spinach leaves

2 large tomatoes, seeded and chopped

1 small red onion, peeled and very finely sliced

2 tbsp chopped parsley

2 heaped tbsp olives (Taggiasca olives or other very small olives)

2 tbsp extra virgin olive oil

100g feta cheese, crumbled

Cooking Method

  • Season the lamb with the salt, pepper, garlic, oregano and squeeze over the lemon juice and zest then set aside while you prepare the orzo.

    1
  • Cook the orzo according to pack instructions or for about 5 minutes in fast boiling salted water. Drain and rinse quickly in cool water, drain again.

    2
  • In a hot griddle pan cook the cutlets for around 4 minutes or so each side, or until done to your liking.

    3
  • Meanwhile mix all the rest of the ingredients in a bowl. Add the orzo and carefully fold together.

    4
  • Serve each person with some of the pasta salad and top with a cluster of cutlets.

    5
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