Summer lamb and orzo salad

Summer lamb and orzo salad
Photo credit: Ellis Parrinder
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

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.

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

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

Method

  1. 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.
  2. 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.
  3. 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.

Recipe By

John Gregory-Smith

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September 2019