Taverna style grilled lamb with feta
How to make Taverna style grilled lamb with feta recipe
Serves 4
Preparation time 8 minutes, Cooking time 6–8 minutes
500 g (1 lb) leg or shoulder of lamb, diced
Marinade:
2 tablespoons chopped oregano
1 tablespoon chopped rosemary
grated rind of 1 lemon
2 tablespoons olive oil
salt and pepper
Feta salad:
200 g (7 oz) feta cheese, sliced
1 tablespoon chopped oregano
2 tablespoons chopped parsley
grated rind and juice of 1 lemon
½ small red onion, finely sliced
3 tablespoons olive oil
Method:
Mix together the marinade ingredients in a non-metallic bowl, then add the lamb and mix to coat thoroughly. Thread the meat on to 4 skewers.
Arrange the sliced feta on a large serving dish and sprinkle over the herbs, lemon rind and sliced onion. Drizzle over the lemon juice and oil and season with salt and pepper.
Cook the lamb skewers under a preheated hot grill or in a griddle pan, turning frequently, for 6–8 minutes or until browned and almost cooked through. Remove from the grill or pan and leave to rest for 1–2 minutes.
Serve the lamb, with any pan juices poured over, with the salad and accompanied with plenty of crusty bread, if liked.
For pork with red cabbage, replace the lamb with 500 g (1 lb) lean, boneless pork, diced. Marinate and cook the pork as above.
Replace the feta with 250 g (8 oz) finely chopped red cabbage. Omit the oregano and replace the lemon with an orange. Mix the salad ingredients together and leave to marinate for 5 minutes before serving.
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| Taverna style grilled lamb with feta |
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