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Salad of Za’atar Grilled Lamb with Dates & Oranges

Protein Packed Grilled Lamb Salad

4

Serves

5 mins

Prep Time

10 mins

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

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High Iron

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Lamb,

Salads,

Quick and Easy,

Everyday,

Lunch,

Dinner,

Ingredients

Lamb

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5-6 lamb striploin

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1/4 cup olive oil

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1-2 tbsp fresh thyme

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1-2 tbsp za'atar

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Salad

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3 oranges

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12, halved and stoned pitted date

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2-4 handfuls rocket

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12 olives

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1, peeled and sliced red onion

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1 tbsp, chopped fresh thyme

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1, deseeded and sliced green chilli

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1/4 cup olive oil

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2 tbsp white wine vinegar

Method

To Make Salad

1

For the marinade, mix together the orange rind, olive oil, thyme and za’atar in a resealable plastic bag.

2

Add the lamb striploins and massage in the marinade.

3

Refrigerate for 2-3 hours or leave overnight.

4

Barbecue or pan-fry the striploins over a moderately high heat for about 5-7 minutes, turning occasionally until well browned.

5

Set aside on a plate while tossing the salad ingredients together.

6

Cut away the thick skin and pith from the oranges and segment or dice the flesh.

7

Place in a bowl with the dates, rocket or baby salad leaves, olives, sliced red onion, thyme, chilli, olive oil and vinegar.

8

Season well with salt and pepper.

9

Slice the lamb on a slight angle into 1-2cm thick slices and toss with the salad.

More info

Nutrition Information per Serving (361g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2212 (528)kJ

Protein

18.5g

Total Fat

36.9g

Saturated Fat

7.3g

Carbs

28.4g

Sugars

27.8g

Sodium

817mg

Iron*

2.4mg

* Percentage of recommended daily intake (Aust/NZ)

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