Greek-Style Lamb With Orzo And Roasted Tomato Salad. A delicious combination of Greek flavours.
3 garlic cloves, crushed
1 1/2 tbsp chopped oregano leaves
1 tbsp lemon zest
3 tbsp extra-virgin olive oil
2 x 300g lamb backstraps
100g feta, crumbled
1/2 cup milk
200g plain flour
1 tsp dried yeast
1 tsp salt
1 tbsp chopped oregano
Vegetable oil, to deep-fry
Orzo and Roasted Tomato Salad
200g punnet mixed cherry or grape tomatoes
1 red onion, cut into wedges
3 garlic cloves, sliced
1/2 cup pitted Sicilian olives, crushed
2 tbsp baby capers
⅓ cup extra-virgin olive oil
1 1/4 cups (225g) orzo pasta (risoni)
2 cups flat-leaf parsley leaves
4 tbsp lemon juice
100g feta, crumbled
In a medium-sized bowl, mix garlic, oregano, lemon zest and olive oil. Add lamb and season with sea salt flakes and freshly ground black pepper. Rub marinade all over lamb. Cover bowl in plastic wrap and refrigerate for at least 4 hours to marinate.
To make feta puffs, place feta in a food processor or blender. Add milk and 1/2 cup water and blend until smooth. In a bowl, combine flour, yeast, salt and oregano. Pour in feta mixture and stir to combine. Cover with plastic wrap and allow to sit in a warm area for 1 hour or until puffed.
To make orzo and roasted tomato salad, preheat oven to 200°C conventional. Grease and line a baking tray, then add tomatoes, onion, garlic, olives, capers and olive oil. Season with sea salt flakes and freshly ground black pepper, lightly toss. Roast for 20 minutes or until tomatoes soften and vegetables are golden.
Meanwhile, bring a large saucepan of water to the boil. Cook orzo following pack instructions. Drain. Toss vegetables and juices with cooked orzo. Add parsley, lemon juice and feta. Toss again.
To cook feta puffs, pour veg oil into a medium saucepan until one-third full. Heat to 170-180°C, then drop in heaped teaspoons of batter. Cook, in batches, for 3 minutes or until golden. Drain on paper towel.
Heat a medium frying pan over a medium heat. Cook lamb for 5-6 minutes each side (for medium). Cover lamb lightly with a piece of foil and allow to sit for 10 minutes to rest, then slice.
To serve, place sliced lamb on a bed of orzo and roasted tomato salad, with feta puffs on the side.