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  • Olive Magazine

    HEALTH KICKS

    Sep 30, 2020 5 minutes
    Recipes ADAM BUSH Photographs MIKE ENGLISH

    Lamb skewers with lentil salad and feta

    15 MINUTES + MARINATING | SERVES 2 | EASY | GF

    lamb leg steaks 2, cut into 4cm pieces
    dried oregano 1 tsp
    dried chilli flakes ½ tsp
    black peppercorns ground to make ½ tsp
    garlic 2 cloves, crushed
    vegetable oil 2 tsp

    SALAD

    cooked puy lentils 250g pouch
    Little Gem 1, chopped
    plum tomatoes 2 ripe, diced
    red onion ½, thinly sliced
    extra-virgin olive oil 2 tsp red wine vinegar 1 tbsp
    feta 50g, crumbled
    flat-leaf parsley ½ a small bunch, leaves torn

    • Tip the lamb steaks into a bowl with the oregano, chilli flakes, black pepper, garlic, some seasoning and the oil, and toss well. Leave to marinate for 20-30 minutes, then divide the lamb pieces between four metal skewers.

    • Heat the grill to

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