Middle Eastern Lamb Orzo Salad

Kick back this summer with a simple dish that is delicious served straight from the stove.

The ingredient of Middle Eastern Lamb Orzo Salad

• 400g can cannellini beans rinsed drained
• 100g feta cut into small cubes
• 2 cloves garlic finely chopped
• 80ml 1 3 cup extra virgin olive oil
• 40g 1 4 cup currants
• 2 tbsp red wine vinegar
• 1 2 red onion thinly sliced
• 2 x 200g lamb backstraps halved lengthwise
• 1 tsp ground cumin
• 1 2 tsp smoked spanish paprika see note
• 200g orzo risoni see note
• 100g pine nuts roasted
• 1 2 bunch flat leaf parsley leaves picked
• 2 cups wild rocket
• 1 2 tsp sumac see note
• lemon wedges to serve

The Instruction of middle eastern lamb orzo salad

• combine beans feta half the garlic and 60ml 1 4 cup oil in a large bowl in a small bowl combine currants and vinegar place onion in a bowl of iced water then set all 3 bowls aside
• place remaining garlic and 1 tablespoon oil lamb cumin and paprika in a bowl toss well to coat heat a large heavy based frying pan over high heat when pan is very hot add lamb and cook for 30 seconds on each of the 4 sides rest loosely covered with foil for 10 minutes
• meanwhile cook pasta in a saucepan of boiling salted water for 6 minutes or until slightly firmer than al dente drain then refresh under cold water
• drain onion then add to bean mixture along with currant mixture pasta pine nuts and parsley toss to combine
• thinly slice lamb add to pasta salad and toss to combine scatter plates with rocket then top with salad sprinkle with sumac and serve with lemon wedges

Nutritions of Middle Eastern Lamb Orzo Salad

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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