Lamb & Feta Salad

Début de l'été 2015
food and drink

BY: Christopher St. Onge

Because feta can vary so widely in salinity, it’s best to purchase from a deli counter or cheese monger where you can taste before you buy. Avoid very salty cheese for this salad. If you can get your hands on some creamy, winey Bulgarian feta, consider it instead of the usual Greek. Lamb tenderloins are similar in appearance to pork tenderloins, though smaller.

½ cup (125 mL) olive oil
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) finely chopped oregano
1 tsp (5 mL) dried oregano
1 clove garlic, very finely chopped
Salt and freshly ground pepper to taste

¼ cup plus 2 tbsp (60 mL plus 30 mL) olive oil, divided
3 tbsp (45 mL) capers, rinsed well and dried
10 oz (300 g) lamb tenderloin
1 tsp (5 mL) ground cumin
1 tbsp (15 mL) cracked black peppercorns
7 oz (210 g) feta
6 cups (1.5 L) small or baby romaine leaves

Lemon wedges to serve

1 Make the vinaigrette by whisking all ingredients together; set aside (vinaigrette will keep for 3 days, covered and refrigerated).

2 Heat ¼ cup (60 mL) olive oil in a small saucepan over medium heat. When hot but not smoking, fry capers until crisp and starting to colour; remove with a slotted spoon to a paper towel-lined plate to drain.

3 Season lamb with salt to taste and sprinkle with cumin. Place cracked peppercorns on a plate large enough to accommodate lamb, and roll lamb in peppercorns, pressing to adhere. Heat remaining 2 tbsp (30 mL) olive oil in a skillet over medium-high heat. Cook lamb 1½ minutes per side, 3 minutes total, for medium-rare. Remove to a board and allow to rest while assembling salad.

4 Slice feta into thin pieces (it’s ok if some of it crumbles). Divide romaine leaves between salad plates and top each with an equal amount of feta. Thinly slice lamb and divide between plates. Drizzle each plate with vinaigrette and sprinkle with the fried capers. Serve each with a slice of lemon to squeeze over salad.

Serves 6

What to Serve