Serves: 4
Cook Using: Method
For the pickled onions:
- Place the red onion slices in a bowl with vinegar and allow them to pickle while you prepare the platter.
For the dressing:
- Place all the ingredients in a screw-top jar. Season. Seal and shake well to combine. Set aside to develop the flavours.
For the lamb:
- Preheat a barbecue grill or chargrill pan on high. Rub the lamb steaks with olive oi land season, then cook for 3 minutes on each side for medium-rare or until cooked to your liking. Remove to a plate, cover with tin foil and rest for 5minutes. Then slice the lamb.
To serve:
- Arrange the sliced lamb, lettuce, Feta, pickled onions, cucumber, tomatoes and tzatziki on a serving platter. Drizzle with lemon and garlic dressing and serve with warm flatbreads.
Ingredients
- 4 Large Northern Ireland Farm Quality Assured lamb leg steaks
- 1 tbsp Rapeseed oil
- Pinch of sea salt
- Pinch of black pepper
For the pickled onions:
- 1 Red onion
- 2 tbsp White wine vinegar
For the lemon and garlic dressing:
- 80 ml Extra virgin olive oil
- 2 tbsp Fresh lemon juice
- 1 Small garlic clove
To serve:
- 1 Baby cos lettuce
- 200 g Feta cheese
- 4 Baby cucumbers
- 1 Punnet mixed cherry tomatoes
- 1 Tub of tzatziki
- 4 Small garlic flatbreads
