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🍽️ Pink Lamb on Colorful Vegetable Salad with Feta Dressing

640 kcal · 30 min · 4 servings

Ingredients

• 400 g lamb loin fillet
• salt
• pepper (from the mill)
• 80 ml olive oil
• 2 sprigs rosemary
• 2 large green tomatoes
• 2 oxheart tomatoes
• 250 g small green tomatoes
• 250 g red cherry tomatoes
• 1 cucumber
• 1 red onion
• 250 g feta cheese
• 150 g black olives (pitted to taste)
• 1 handful oregano
• 2 garlic cloves
• 2 tbsp almond kernels
• 2 tbsp white wine vinegar
• 2 tbsp lemon juice

Instructions

1. 1. Preheat the oven to 120 degrees Celsius using the top and bottom heat setting.
2. 2. Rinse the piece of meat briefly under running water. Then pat it completely dry with kitchen paper.
3. 3. Season the meat generously with salt and pepper all over.
4. 4. Heat one tablespoon of oil in a non-stick pan. Sear the meat briefly on all sides in the hot oil.
5. 5. Remove the meat from the pan and set it aside.
6. 6. Line a baking tray with a little oil. Place the rosemary sprigs on top.
7. 7. Place the seared meat on top of the rosemary sprigs.
8. 8. Place the tray in the oven. Bake the meat for about 20 minutes until it is pink inside.
9. 9. Wash all tomatoes thoroughly under running water.
10. 10. Cut out the hard stem area from the tomatoes.
11. 11. Slice the large tomatoes crosswise into thick slices.
12. 12. Wash the small tomatoes as well.
13. 13. Cut the small tomatoes into wedges or simply halve them.
14. 14. Wash the cucumber thoroughly.
15. 15. Remove the hard ends of the cucumber. Peel it completely or partially according to your taste.
16. 16. Slice the cucumber into thin rounds.
17. 17. Peel the onion and cut it in half.
18. 18. Cut the onion halves into very fine strips.
19. 19. Crumble the feta cheese into small pieces using your hands.
20. 20. Let the olives drain well in a sieve.
21. 21. Arrange all prepared vegetable and cheese ingredients decoratively on the plates.
22. 22. Rinse the oregano leaves under running water.
23. 23. Shake the leaves dry and pick them off the tough stems.
24. 24. Peel the garlic cloves.
25. 25. Put the oregano leaves, garlic, almonds, vinegar, lemon juice, and remaining oil into a blender.
26. 26. Blend all ingredients into a smooth sauce.
27. 27. Finally, season the dressing to taste with salt and pepper.
28. 28. Remove the meat from the oven.
29. 29. Let the meat rest for a short moment to allow the juices to distribute.
30. 30. Slice the meat into thin slices.
31. 31. Drizzle the dressing evenly over the salad.
32. 32. Place the lamb slices on top of the salad.
33. 33. Serve the dish immediately.

Nutrition per serving

• kcal: 640
• Protein: 37 g · Fett/Fat: 48 g · Carbs: 13 g