Salad of Za’atar Grilled Lamb with Dates & Oranges
Cook: 8 mins
Cut: Boneless short loin, Short loin
5-6 lamb striploins
Grated rind 1 orange
¼ cup olive oil
1-2 Tbsp chopped thyme or lemon thyme
1-2 Tbsp za’atar (see Cook’s Tip)
12 dates, halved and stoned
2-4 handfuls rocket or other baby salad leaves
About 12 green olives
1 small red onion, peeled and sliced
1 Tbsp chopped fresh thyme leaves
1 green chilli, deseeded and sliced
¼ cup olive oil (see Cook’s Tip)
2 Tbsp white wine or cider vinegar
For the marinade, mix together the orange rind, olive oil, thyme and za’atar in a resealable plastic bag. Add the lamb striploins and massage in the marinade. Refrigerate for 2-3 hours or leave overnight.
Barbecue or pan-fry the striploins over a moderately high heat for about 5-7 minutes, turning occasionally until well browned. Set aside on a plate while tossing the salad ingredients together.
Cut away the thick skin and pith from the oranges and segment or dice the flesh. Place in a bowl with the dates, rocket or baby salad leaves, olives, sliced red onion, thyme, chilli, olive oil and vinegar. Season well with salt and pepper.
Slice the lamb on a slight angle into 1-2cm thick slices and toss with the salad.
Za’atar is an aromatic blend of herbs and spices used across the Middle East, prepared from dried thyme, sesame seeds, ground sumac berries and salt. It is available from good cook shops, delicatessens and some supermarkets.
Use a flavoured olive oil like lemon or orange or an extra virgin olive oil for this recipe to add extra flavour.