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Summer lamb and orzo salad

Name: Summer lamb and orzo salad
Cook time: 25 min
Total time: 25 min
Yield: Serves 4
Cuisine: Greek recipes
Ingredients: 200g orzo; 100g frozen peas; 60g feta cheese, crumbled; 1 courgette, peeled into ribbons; ½ red chilli, deseeded and finely chopped; Handful finely chopped fresh mint leaves, plus extra to garnish; 1 preserved lemon, deseeded and finely chopped (from large supermarkets; we used Belazu); Juice 1 lemon; 4 tbsp olive oil; 8 Welsh lamb cutlets, about 100g each; 10g pine nuts, lightly toasted in a hot dry pan for 2 minutes

By: John Gregory-Smith

Published: 2 Aug 19
Updated: 18 Mar 24

Photo credit: Ellis Parrinder

Make the most of seasonal Welsh lamb (between August and November) with John Gregory-Smith’s light and lemony summer salad. Served on a bed of soft orzo mixed with feta cheese and courgettes, this is an easy yet impressive main dish to be enjoyed alfresco.

Photo credit: Ellis Parrinder

Want more ideas with Welsh lamb? Try this smoky aubergine and labneh recipe or give this lamb and orzo salad a go.

Easy
July 2019

Test kitchen approved

Serves 4
Hands-on time 25 min

Want more ideas with Welsh lamb? Try this smoky aubergine and labneh recipe or give this lamb and orzo salad a go.

Nutrition: per serving

Calories: 674kcals
Fat: 33.1g (10.9g saturated)
Protein: 51.6g
Carbohydrates: 40g (2.6g sugars)
Fibre: 4.7g
Salt: 1.4g

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Ingredients

200g orzo
100g frozen peas
60g feta cheese, crumbled
1 courgette, peeled into ribbons
½ red chilli, deseeded and finely chopped
Handful finely chopped fresh mint leaves, plus extra to garnish
1 preserved lemon, deseeded and finely chopped (from large supermarkets; we used Belazu)
Juice 1 lemon
4 tbsp olive oil
8 Welsh lamb cutlets, about 100g each
10g pine nuts, lightly toasted in a hot dry pan for 2 minutes

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Method

Cook the orzo in a large pan of boiling water for 8-10 minutes until just tender or al dente (still with some bite), adding the frozen peas for the last 2-3 minutes. Drain, refresh under cold water, then drain again thoroughly. Tip into a large mixing bowl, then mix in the feta, courgette ribbons, chilli and chopped mint.
Whisk the preserved lemon, lemon juice, half the olive oil and a good pinch of salt and pepper in a mixing bowl. Pour the dressing over the orzo mixture and stir. Transfer to a large serving dish and set aside.
Meanwhile, heat a griddle or barbecue over a high heat. Rub the remaining olive oil all over the lamb and season both sides of the cutlets with salt and black pepper. Cook the lamb for 2-3 minutes on each side until charred and tender, then arrange over the orzo. Garnish with the toasted pine nuts and remaining mint, then serve straightaway.