azado Grill Tuesday Lunch 26, Lamb loin with wild garlic marinade and Greek salad
In this episode, chef and bestseller author David Geisser grills a lamb loin with wild garlic marinade. Served with a Greek salad.
Marinate the meat overnight with wild garlic. For the salad, cut cucumbers, bell peppers, tomatoes, and onions into various cubes and strips and place them in a bowl. Cut the feta into coarse cubes and add it to the salad. Add olives and capers. Make a salad dressing from lemon olive oil and white wine vinegar and mix it with the salad. What else would go well with it: Tzatziki, finely grate a cucumber, then salt it and let it sit for a few minutes. Drain the juice, squeeze the cucumber mixture with your hands, and mix the grated cucumber with Greek yogurt. Press garlic into it and season with various spices and taste with salt and pepper.
Shopping list:
4 lamb loins
Greek salad:
1 yellow bell pepper
1 red bell pepper
½ cucumber
2 tomatoes
1 onion
150 g feta
150 g olives
1 tbsp capers
2 tbsp white wine vinegar
3 tbsp lemon olive oil
Tzatziki:
1 cucumber
500 g Greek yogurt
4 cloves garlic
Additional ingredients: Olive oil Various spices Sea salt Pepper from the mill
