Middle-Eastern Lamb Salad Recipe

Posted on
Photo: Middle-eastern lamb salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle-eastern lamb salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle-eastern lamb salad. 

From spiced lamb to tangy tomato and earthy mushrooms, this Middle-Eastern dish is packed with flavour.

Preparation Time 60 minutes
Cooking Time 10 minutes

Ingredients (serves 4)

60ml (1/4 cup) fresh lemon juice
2 garlic cloves, crushed
2 tsp ground cumin
1 1/2 tsp dried oregano leaves
1 tsp ground coriander
1 tsp sweet paprika
1 tsp ground turmeric
1 tbs olive oil
500g lamb leg steaks, excess fat trimmed
Olive oil spray
1 small red onion, halved, thinly sliced
100g Swiss brown mushrooms, thinly sliced
60g (1/3 cup) drained reduced-fat semi-dried tomatoes, halved
40g (1/4 cup) pitted kalamata olives
130g (1/2 cup) light Greek-style yoghurt
1 1/2 tsp Master Foods Hot Chilli Sauce
450g pkt microwaveable basmati rice
100g baby spinach leaves
Fresh continental parsley leaves, to serve


Combine lemon juice, garlic, cumin, oregano, coriander, paprika, turmeric and half the oil in a sealable plastic bag. Add the lamb. Turn to coat. Seal the bag and place in the fridge for 30 minutes to marinate.

Preheat a chargrill or barbecue on high. Drain lamb. Spray with oil and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and set aside for 3 minutes to rest.

Meanwhile, heat remaining oil in a frying pan over medium heat. Cook onion and mushroom, stirring, for 5 minutes or until soft. Stir in tomato and olives. Cover. Set aside.

Combine yoghurt and chilli sauce in a bowl. Heat rice following packet directions. Add rice and spinach to onion mixture. Cook, stirring, over medium heat for 1-2 minutes or until spinach wilts. Slice lamb. Divide rice mixture and lamb among serving plates. Top with yoghurt mixture and parsley.


Good Taste reader Alison Martens’ lamb dish has plenty of oomph, thanks to a tasty combination of fragrant spices and tangy yoghurt.

Good Taste – September 2011, Page 16
Recipe by Reader recipe

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *