Lamb neck, baked pita, figs, feta, tomato, cucumber, mint and Kalamata olives

Name: Lamb neck, baked pita, figs, feta, tomato, cucumber, mint and Kalamata olives
Ingredients: 900 g (2 lb.) lamb neck fillet, trimmed of excess fat and sinew; 4 tbsp extra virgin olive oil; 3 or 4 pita breads, depending on size, torn into pieces; 1 juicy lemon, cut into six wedges; 6 figs; 200 g (7 oz.) feta cheese (ideally 100% ewes’ milk), roughly crumbled; 30 mint leaves, torn; ½ tsp dried oregano; 200 g (7 oz.) feta cheese (ideally 100% ewes’ milk), roughly crumbled; 150 g (5½ oz./about ¾ cup) Kalamata olives; 2 tbsp red wine vinegar; 2 small cucumbers, peeled and sliced; 4 tomatoes

Preparation info

For
6
as a main course

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

This salad was one of the most popular of the photo shoot; in fact, it smelled so good that we ate it as a mid-morning snack! I used lamb neck fillet – a personal favourite cut – but you could also use lamb loin, leg steaks or even leftover slices of roast leg of lamb. Black olives work better than green ones in this dish.

Ingredients

900 g (2 lb.) lamb neck fillet, trimmed of excess fat and sinew
4 tbsp extra vi

Snack
Leftovers
Main course

Method

Preheat the oven to 170°C (350°F/Gas mark 4). Place a roasting dish on your hob (stove) on a medium heat or, if you’re roasting in a ceramic or Pyrex dish, place a frying pan (skillet) on the heat.

Season the lamb with salt and pepper and brush with 1 teaspoon of the oil. Put i