Greek salad with lamb steaks & roasted potatoes

Meat
30 Min
very easy
4 People
Rating starstarstarstar_borderstar_border
Lamb steaks served with roasted rosemary potatoes and a delicious Greek salad.
1. Set oven to 220ºC. Quarter potatoes and chop rosemary leaves. Toss with 1 tbsp oil, salt and pepper on a lined oven tray. Roast for 25 minutes until golden and tender.

2. Halve cherry tomatoes, dice capsicum and cucumber. Slice spring onions and drain olives. Toss in a bowl with crumbled feta cheese, 1 tbsp olive oil, 1/2 tbsp vinegar, salt and pepper.

3. Heat a grill or frypan over high heat. Rub lamb steaks with oil and season with salt and pepper. Add steaks to pan and cook for 2-3 minutes on each side or until cooked to your liking. Set aside to rest.

4. Separate and rinse lettuce leaves.

5. Serve lamb steaks with greek salad, lettuce leaves and relish.
Potatoes 800g
Rosemary 1 sprig
Cherry tomatoes 1 packet (200g)
Green capsicum 1
Continental cucumber 1/2 *
Spring onions 1/4 bunch *
Green olives 1/2 jar *
Feta cheese 1/2 block *
Lamb steaks 600g
Festival lettuce 1/2 *
Relish 1 tub (75g)

* Ingredient also used in another recipe

From your pantry:
olive + oil for cooking, salt, pepper, red or white wine vinegar


Notes:

No lamb option - lamb steaks are replaced with chicken schnitzels. Increase cooking time and allow to cook through.