Marinated lamb with feta curd, peas & artichokes

Marinated Lamb with Feta Curd, Peas & Artichokes Recipe

20 Minutes
Serves: 2
Pan fried oregano lamb glazed with a drizzle of honey, served with a pea, mint and feta salad with an artichoke and lemon dressing and crispy garlic pitta

Recipe Ingreds

Lamb

  • 0 tsp oregano (dried)
  • 2 tbsp honey
  • 300 grams boneless lamb
  • 1 tbsp olive oil

Salad

  • 0.5 jar artichokes
  • black pepper (to taste)
  • 50 grams feta cheese
  • 6 sprig fresh dill
  • 4 sprig fresh mint
  • 1 cloves garlic
  • 0.5 lemon
  • 1 tsp olive oil
  • 125 grams frozen peas
  • salt (to taste)

Bread

  • 10 grams butter
  • 1 cloves garlic
  • 4 pitta bread

Recipe with pictures Steps

Step 1

  • massage the olive oil into the lamb
  • add the oregano to the lamb
  • rub into the meat
  • place in double plastic bag
  • refrigerate for at least two hours preferably overnight

Step 2

  • heat the griddle pan
  • add the lamb
  • cook for 5 minutes
  • on each side

Step 3

  • remove the lamb from the griddle pan
  • drizzle with honey
  • rest and keep warm

Step 4

  • zest the lemon(s)
  • squeeze the lemon(s) .

Step 5

  • place the peas in a bowl
  • defrost the peas
  • crush the peas with a potato masher

Step 6

  • peel and crush the garlic using the garlic crusher or chop finely
  • add to the pea salad
  • wash and finely chop the mint
  • wash and finely chop the dill
  • add to the pea salad

Step 7

  • crumble the feta cheese over the pea salad
  • add the zest and lemon juice
  • remove the artichokes from the jar
  • chop the artichokes
  • add the artichokes to the pea salad
  • add the oil
  • stir to mix the ingredients
  • season with salt and pepper
  • set a side

Step 8

  • peel and crush the garlic using the garlic crusher or chop finely
  • mix the butter and garlic together in a bowl
  • toast the pitta bread
  • spread the garlic butter on the pitta bread

Step 9

  • slice the lamb
  • place on a serving plate

Step 10

  • add the pea salad

Step 11

  • serve with warm pitta bread

Recipe Utensils

  • 1 chopping board
  • 1 fish slice
  • 2 Garlic crusher
  • 1 grater
  • 1 griddle pan
  • 1 large bowl
  • 1 large knife
  • 1 plastic bags
  • 1 potato masher
  • 1 small bowl
  • 1 squeezer

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Marinated lamb with feta curd, peas and artichokes

This modern recipe is from the recipe book smashing plates by Maria Ella. The lamb is simply marinated in oregano, pan fried and then drizzled with honey, the peas are lightly crushed and mixed with garlic, fresh mint, dill, artichokes, feta cheese and lemon. This delicious dish is served with pitta bread coated in garlic bread

Other meat salads

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