Lamb, tomato and parsley salad Recipe

Name: Lamb, tomato and parsley salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g lamb backstraps; olive oil flavored cooking spray; 4 green onions, thinly sliced diagonally; 2 cups fresh flat-leaf parsley, roughly chopped; 200 g cherry tomatoes, halved; ½ cup kalamata olive, pitted; grilled lavash bread, to serve; hummus, to serve; 2 teaspoons extra virgin olive oil; 1 clove garlic, crushed; 1 lemon, juice of; salt & freshly ground black pepper

Servings: persons

500 g lamb backstraps
olive oil flavored cooking spray
4 green onions, thinly sliced diagonally
2 cups fresh flat-leaf parsley, roughly chopped
200 g cherry tomatoes, halved
½ cup kalamata olive, pitted
grilled lavash bread, to serve
hummus, to serve
2 teaspoons extra virgin olive oil
1 clove garlic, crushed
1 lemon, juice of
salt & freshly ground black pepper

1
Preheat a chargrill or heavy based frypan over medium high heat.
2
Spray lamb with oil.
3
Season with salt and pepper.
4
Cook the lamb for 10 minutes (medium), or until cooked to your liking, turning occasionally, then allow to rest for 10 minutes.
5
Combine the oniions, parsley, tomatoes and olives in a large bowl.
6
Slice the lamb and add to the salad mixture.
7
Pour over the dressing and toss.
8
Serve with the lavash and hommus.
9
DRESSING: Whisk the ingredients together or combine in a screw-top jar.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 500 g lamb backstraps, olive oil flavored cooking spray, 4 green onions, thinly sliced diagonally, 2 cups fresh flat-leaf parsley, roughly chopped, and more.

Yes, Lamb, tomato and parsley salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lamb, tomato and parsley salad

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