Nothing says summer more than lunch al fresco under the canopy of one of our massive ash trees on the farm with plenty of salads, warm soda bread out of the oven, and my fresh butter on the table.
Bord Bia (the Irish Food Board) recently asked me to be a part of their “Lamb. Tasty, Easy, Fun” campaign and I couldn’t refuse as lamb is a firm favourite on the farm. Lamb is possibly more special to me as it was not as readily available in the USA when I was growing up, and definitely falls under the special meals category. Here, we eat lamb quite frequently as there are so many cuts to choose from, and all of them are delicious. I particularly enjoy my visiting my friend Suzanna Crampton’s Zwartbles farm and if we are lucky she sends us off with a parcel of meat from her herd.
Greek Salad with Lentils & Lamb
This super simple Greek-style lamb salad, is packed with flavor and nutrients and is perfect for an easy + light summer supper; you can double or triple the recipe if you are entertaining friends. The recipe calls for fillet of lamb (ask the butcher) or lamb steaks. I hadn’t used either of those cuts before and I must say, the fillet was incredibly tasty and tender. Let me know if you give it a go! You can find more fantastic Irish lamb recipes here.
Prep time: 20 minutes (+30 minutes resting time)
Cooking times 4-10 minutes
- 600g lamb fillet or lamb steaks
- 224g tin of cooked green lentils (or you can prepare your own)
- 5 tbsp olive oil
- 250g cherry tomatoes
- 200g feta style cheese
- ½ cucumber, deseeded
- ½ red onion
- 6 springs flat leaf parsley
- 6 sprigs mint
- 12 pitted black olives