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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Break the bread into small crouton-sized pieces. Combine the next six ingredients in a large bowl. Combine the lemon zest, juice and olive oil, pour over the salad ingredients in the bowl, and mix with your hands.
2 To prepare the lamb, combine the sumac and oil in a shallow bowl. Put the lamb in and coat well with the spice.
3 Heat the barbecue or a griddle pan until very hot. Cook the backstraps until done to your liking (they're best medium-rare). Set them aside to rest for 10 minutes while you plate up the salad: distribute salad between two plates and drizzle over any extra dressing. Cut the lamb into 1cm slices and lay on top of the salad.
Calories 0.00 cal
Kilojoules 2070 kJ
Total fat 24.8 g
Saturated fat 7.7 g
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