Greek lamb tenderloins with potatoes and salad
This recipe for Greek lamb tenderloins with potatoes and salad is simple and full of flavour. Best cooked in the BBQ but can also be made in the oven if you have a grill setting.
Servings 4 servings
Ingredients
Lamb
- 600 g lamb tenderloins
- 6 g salt
- 2 tsp dried oregano
- 1 tbsp extra virgin olive oil
Potatoes
- 750 g potatoes
- large pinch of salt
- 2 tsp extra virgin olive oil
Salad
- 2 capsicums
- 2 Lebanese cucumbers
- 1/2 red onion
- 1 tbsp white wine vinegar
- 200 g feta
- 16 kalamata olives
- 2 tsp extra virgin olive oil
- 2 tsp dried oregano
- salt and pepper to taste
To serve
- lemon wedges
Instructions
Marinate the lamb
- Place lamb tenderloins in a bowl or container. Season with salt, oregano and extra virgin olive oil, cover with cling wrap and refrigerate for at least 4 hours or overnight. Take lamb out 1 hour before cooking.
When ready to cook
- Peel and cut potatoes in large chunks. Place in a pot with cold water and a large pinch of salt. Boil until soft but not totally cooked.
- While potatoes cook, thinly slice onion and rinse under cold water. Place in a small bowl with vinegar and a pinch of salt.
- Turn on your BBQ. If cooking in an oven, preheat to fan grill at about 210-220°C.
- Place potatoes in a baking tray, drizzle with 2 tsp extra virgin olive oil and place in the BBQ or oven to brown while you make the salad.
- Seed and core capsicum, cut into large chunks and place in a bowl. Cut cucumbers in large chunks and add to the bowl. Add olives, onion and most of the vinegar used to marinate them. Season with salt and pepper and mix well.
- Cut feta in 4 rectangles and reserve.
- Cook lamb tenderloins for 2-3 minutes per side, until medium-rare.
- Serve lamb alongside potatoes, salad and a lemon wedge. Top each salad with a piece of feta and sprinkle with oregano.