Let’s feast like the Greek Gods! Lamb cubes are served with pita triangles, marinated olives & feta, a pickled onion and tomato salad, fresh oregano, sunflower seeds, and tangy tzatziki. Perfect for grazing guests or when you just want to snack and laze about!
Greek Lamb Feasting Platter
Greek Lamb Feasting Platter
with marinated olives, pickled onions & flatbread
Hands on Time: 25 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Danish-style Feta
- Free-range Lamb Shoulder
- Fresh Oregano
- Lemon Juice
- NOMU Provençal Rub
- Pita Bread
- Pita Breads
- Pitted Kalamata Olives
- Red Onion
- Salad Leaves
- Sunflower Seeds
- Tomato
- Tomatoes
- Tzatziki
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
MARINATION STATION
In a bowl, combine the halved olives, the drained feta, ¾ of the rub, ½ the lemon juice, 25ml of olive oil, and seasoning. Set aside to marinate.
IN A PICKLE
In a small bowl, combine the remaining lemon juice, 15ml of water, and 5ml of a sweetener of choice. Add the sliced onion and toss until coated. Set aside to pickle.
THAT’S A BIT SEEDY
Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
LUSH LAMB
Pat the lamb cubes dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the lamb cubes and fry for 5-6 minutes until crispy, shifting as they colour. In the final minute, baste with the remaining rub. Remove from the pan and set aside to rest for 3 minutes.
FLATBREAD PARTY
Return the pan, wiped down, to a high heat. When hot, warm the pita for 1-3 minutes per side until heated through and starting to brown. Cut into quarters or triangles.
ALMOST THERE!
Drain the pickling liquid from the onion. In a bowl, combine the pickled onion, ½ the picked oregano, ½ the toasted sunflower seeds, the Tomato chunks, a drizzle of oil, and seasoning. Season the Tzatziki with salt and pepper.
DELISH, CHEF!
Let’s make the platter! Make a bed of the shredded salad leaves and top with the Tomato salad. Side with the marinated olives & feta, the pita pieces, the lamb cubes, and the Tzatziki. Sprinkle over the remaining oregano and sunflower seeds. Kali Orexi, Chef!
MARINATION STATION
In a bowl, combine the halved olives, the drained feta, ¾ of the rub, ½ the lemon juice, 50ml of olive oil, and seasoning. Set aside to marinate.
IN A PICKLE
In a small bowl, combine the remaining lemon juice, 30ml of water, and 10ml of a sweetener of choice. Add the sliced onion and toss until coated. Set aside to pickle.
THAT’S A BIT SEEDY
Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
LUSH LAMB
Pat the lamb cubes dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the lamb cubes and fry for 5-6 minutes until crispy, shifting as they colour. In the final minute, baste with the remaining rub. Remove from the pan and set aside to rest for 3 minutes.
FLATBREAD PARTY
Return the pan, wiped down, to a high heat. When hot, warm the pitas for 1-3 minutes per side until heated through and starting to brown. Cut into quarters or triangles.
ALMOST THERE!
Drain the pickling liquid from the onion. In a bowl, combine the pickled onion, ½ the picked oregano, ½ the toasted sunflower seeds, the Tomato chunks, a drizzle of oil, and seasoning. Season the Tzatziki with salt and pepper.
DELISH, CHEF!
Let’s make the platter! Make a bed of the shredded salad leaves and top with the Tomato salad. Side with the marinated olives & feta, the pita pieces, the lamb cubes, and the Tzatziki. Sprinkle over the remaining oregano and sunflower seeds. Kali Orexi, Chef!
MARINATION STATION
In a bowl, combine the halved olives, the drained feta, ¾ of the rub, ½ the lemon juice, 75ml of olive oil, and seasoning. Set aside to marinate.
IN A PICKLE
In a small bowl, combine the remaining lemon juice, 45ml of water, and 15ml of a sweetener of choice. Add the sliced onion and toss until coated. Set aside to pickle.
THAT’S A BIT SEEDY
Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
LUSH LAMB
Pat the lamb cubes dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the lamb cubes and fry for 5-6 minutes until crispy, shifting as they colour. You may need to do this step in batches. In the final minute, baste with the remaining rub. Remove from the pan and set aside to rest for 3 minutes.
FLATBREAD PARTY
Return the pan, wiped down, to a high heat. When hot, warm the pitas for 1-3 minutes per side until heated through and starting to brown. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. Cut into quarters or triangles.
ALMOST THERE!
Drain the pickling liquid from the onion. In a bowl, combine the pickled onion, ½ the picked oregano, ½ the toasted sunflower seeds, the Tomato chunks, a drizzle of oil, and seasoning. Season the Tzatziki with salt and pepper.
DELISH, CHEF!
Let’s make the platter! Make a bed of the shredded salad leaves and top with the Tomato salad. Side with the marinated olives & feta, the pita pieces, the lamb cubes, and the Tzatziki. Sprinkle over the remaining oregano and sunflower seeds. Kali Orexi, Chef!
MARINATION STATION
In a bowl, combine the halved olives, the drained feta, ¾ of the rub, ½ the lemon juice, 100ml of olive oil, and seasoning. Set aside to marinate.
IN A PICKLE
In a small bowl, combine the remaining lemon juice, 60ml of water, and 20ml of a sweetener of choice. Add the sliced onion and toss until coated. Set aside to pickle.
THAT’S A BIT SEEDY
Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
LUSH LAMB
Pat the lamb cubes dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the lamb cubes and fry for 5-6 minutes until crispy, shifting as they colour. You may need to do this step in batches. In the final minute, baste with the remaining rub. Remove from the pan and set aside to rest for 3 minutes.
FLATBREAD PARTY
Return the pan, wiped down, to a high heat. When hot, warm the pitas for 1-3 minutes per side until heated through and starting to brown. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. Cut into quarters or triangles.
ALMOST THERE!
Drain the pickling liquid from the onion. In a bowl, combine the pickled onion, ½ the picked oregano, ½ the toasted sunflower seeds, the Tomato chunks, a drizzle of oil, and seasoning. Season the Tzatziki with salt and pepper.
DELISH, CHEF!
Let’s make the platter! Make a bed of the shredded salad leaves and top with the Tomato salad. Side with the marinated olives & feta, the pita pieces, the lamb cubes, and the Tzatziki. Sprinkle over the remaining oregano and sunflower seeds. Kali Orexi, Chef!
Frequently Asked Questions
What is the preparation time for Greek Lamb Feasting Platter?
The preparation time for Greek Lamb Feasting Platter with marinated olives, pickled onions & flatbread is between 25 and 35 minutes.
What is the total time required to make Greek Lamb Feasting Platter with marinated olives, pickled onions & flatbread?
The total time required to make Greek Lamb Feasting Platter with marinated olives, pickled onions & flatbread is between 35 and 50 minutes.
How many servings does Greek Lamb Feasting Platter provide?
4 servings
What are the main ingredients in Greek Lamb Feasting Platter?
Danish-style Feta, Free-range Lamb Shoulder, Fresh Oregano, Lemon Juice, NOMU Provençal Rub, Pita Bread, Pita Breads, Pitted Kalamata Olives, Red Onion, Salad Leaves, Sunflower Seeds, Tomato, Tomatoes, Tzatziki
What is the nutritional information of Greek Lamb Feasting Platter?
Calories: 924, Carbs: 71 grams, Fat: grams, Protein: 47.1 grams, Sugar: 11.1 grams, Salt: 1531 grams
How do I prepare Greek Lamb Feasting Platter?
MARINATION STATION: In a bowl, combine the halved olives, the drained feta, ¾ of the rub, ½ the lemon juice, 50ml of olive oil, and seasoning. Set aside to marinate. IN A PICKLE: In a small bowl, combine the remaining lemon juice, 30ml of water, and 10ml of a sweetener of choice. Add the sliced onion and toss until coated. Set aside to pickle. THAT’S A BIT SEEDY: Place the sunflower seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool. LUSH LAMB: Pat the lamb cubes dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the lamb cubes and fry for 5-6 minutes until crispy, shifting as they colour. In the final minute, baste with the remaining rub. Remove from the pan and set aside to rest for 3 minutes. ALMOST THERE!: Drain the pickling liquid from the onion. In a bowl, combine the pickled onion, ½ the picked oregano, ½ the toasted sunflower seeds, the tomato chunks, a drizzle of oil, and seasoning. Season the tzatziki with salt and pepper. FLATBREAD PARTY: Return the pan, wiped down, to a high heat. When hot, warm the pitas for 1-3 minutes per side until heated through and starting to brown. Cut into quarters or triangles. DELISH, CHEF!: Let’s make the platter! Make a bed of the shredded salad leaves and top with the tomato salad. Side with the marinated olives & feta, the pita pieces, the lamb cubes, and the tzatziki. Sprinkle over the remaining oregano and sunflower seeds. Kali Orexi, Chef!
What should be prepared from my kitchen to make Greek Lamb Feasting Platter?
Danish-style Feta, Free-range Lamb Shoulder, Fresh Oregano, Lemon Juice, NOMU Provençal Rub, Pita Bread, Pita Breads, Pitted Kalamata Olives, Red Onion, Salad Leaves, Sunflower Seeds, Tomato, Tomatoes, Tzatziki
How many calories does Greek Lamb Feasting Platter have?
924 calories
How much fat content does Greek Lamb Feasting Platter have?
grams
Woolies Products in this dish
