Olive Magazine


Lamb skewers with lentil salad and feta


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


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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