Crispy Lamb Greek Salad
What you will need:
- 2 of our grass fed Lamb Shanks or you can also use Lamb Diced
- 3 cloves garlic, roughly chopped
- 1 tsp dried oregano, plus extra for serving
- 1 lemon, finely zested & juiced (separated)
- 500ml chicken stock
- 1 tsp honey
- 2 baby gem lettuce, shredded
- 200g cherry tomatoes, halved
- 1 continental cucumber, diced
- 150g Kalamata olives
- ½ red onion, thinly sliced
- 150g feta, crumbled
- olive oil, for frying
- sea salt & cracked black pepper
Heat a tablespoon of olive oil in a medium frypan over medium heat. Season lamb shanks with salt and pepper and brown on all sides. Transfer to an oven-proof dish fitted with a lid. Add garlic, lemon zest and pour in enough stock to just cover the shanks. Cover the dish with baking paper, foil then the lid. Transfer to the oven and cook for 2 ½ hours until the meat easily comes away from the bone. Cool then pull the meat away from the bones in bite-sized pieces. Ladle ¼ cup of the stock out and strain into a small jug. Set aside for dressing. Spoon the garlic out of the stock and set it aside for the dressing. Discard bones and strain remaining stock to reserve for another use.
Heat 1 tablespoon of olive oil in a large frypan over medium-high heat. Add lamb meat and cook, for 4-5 minutes, until the lamb is caramelised and is crispy on the edges.
For the dressing, place the reserved garlic on a chopping board and mash it with a fork. Transfer to reserved stock. Whisk in 2 tablespoons of lemon juice, honey and season with salt and pepper.
Arrange lettuce in a salad bowl and top with tomatoes, cucumber, olives, onion, feta and lamb. Drizzle with dressing and sprinkle with extra dried oregano.
Thanks to @karen.foodlove for this delicious recipe!