Warm lamb, potato & fetta salad

Serves 4 

Ingredients

• 400g whole baby potatoes

• 400g lamb backstrap

• 1tsp dried oregano

• 1tsp dried chilli

• 1 clove garlic, crushed

• ½ tsp salt

• 100g baby spinach leaves

• 1/3 cup fresh mint leaves

• 100g feta, crumbled

• ½ red onion, finely sliced

Dressing

• 1/3 cup (60ml) olive oil

• 1 ½ tbs lemon juice

• ½ tsp sugar

Instructions

1. Slice potatoes and cook in butter until golden; drain on paper towel.

2. Rub lamb with oregano, chilli, garlic, and salt. Heat olive oil, cook lamb until browned; cover and rest for 5 minutes.

3. Combine all ingredients for lemon dressing. 

4. Combine spinach, mint, potatoes and feta. Toss gently. Transfer to plates, top with sliced lamb and onion. 

5. Drizzle with dressing. Serve with crusty bread.