Page 520 - YC Cooking School

1 garlic clove, minced
Zest and juice of ½ a lemon

1 Tbsp (15ml) chopped fresh mint
Salt and freshly ground black pepper to taste

For the Greek salad

¼ red onion, thinly sliced
1 Tbsp (15ml) lemon juice
1 tsp (5ml) lemon zest
2 Tbsp (30ml) olive oil

100g feta cheese, roughly crumbled
1 cup (250ml) cherry or rosa tomatoes, sliced at various angles
½ cucumber, diced
A handful of Kalamata olives
1-2 Tbsp (15-30ml) capers (optional)
Salt and freshly ground black pepper, to taste
A small handful of fresh parsley, chopped

Tools

Frying pan
Knife
Chopping board
Mixing bowls

Electric mixer with dough hook attachment

What to do:

For the lamb

1. Season the lamb with salt and pepper.
2. Heat a non-stick frying pan over medium heat and add the olive oil or butter.
3. Add the lamb, whole garlic cloves and rosemary to the pan and fry for 4-5 minutes on
each side, or until just cooked through. The lamb should be a little pink in the middle.
4. Remove the lamb from the heat, discard the garlic and rosemary, and set aside on a
board to rest for at least 5 minutes before thinly slicing.

For the flatbreads

1. In a large bowl, mix all the ingredients until combined. Note: You can do this by hand

or with an electric mixer and dough hook attachment.

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