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Warm Lamb Salad with Peppers and Feta Cheese
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Submitted by:
Jimmy |
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This is a great appetizer or side salad. This can also be made larger for a delicious lunch salad. |
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INGREDIENTS:
- 1/4 cup(s) , Olive Oil
- 1 1/2 pound(s) , Lamb Steaks 1 Inch Thick
- 1 medium , Onion Minced
- 2 large , Garlic Cloves Crushed
- 1 cup(s) , Chicken Stock or Broth
- 1 tablespoon(s) , Lemon Juice
- 1 tablespoon(s) , Sugar
- 1 1/2 teaspoon(s) , Salt
- 1/2 teaspoon(s) , Pepper
- 1 teaspoon(s) , Dried Dill Weed
- 1 teaspoon(s) , Dried Oregano
- 2 medium , Red Bell Peppers Sliced
- 1/3 cup(s) , Fresh Parsley Chopped
- 2 cup(s) , Feta Cheese Crumbled
- 0 to taste , Yogurt Dressing
- 0 to taste , Lettuce Leaves
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| Instructions: |
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In a pressure cooker, heat oil. Add steaks and sauté in hot oil, tuming to brown on both sides. Transfer steaks to a platter. Add onion and garlic and sauté in hot oil 2 minutes. Add steaks, broth, lemon juice, sugar, salt, pepper, dill, and oregano. Stir well. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer's directions. Remove lid. Remove steaks and place on a cutting board. Add bell pepper to cooking liquid. Secure lid. Over high heat, develop steam to medium pressure. Reduce heat to maintain pressure at low and cook 2 minutes. Release pressure according to manufacturer's directions. Remove lid. Drain bell peppers in a colander. Cut lamb into 2-inch slices. Combine lamb, bell pepper, parsley, and cheese in a salad bowl. Toss gently. Prepare dressing Arrange lettuce leaves on a serving platter and top with lamb mixture. Drizzle 2 tablespoons dressing over salad. Serve remaining dressing on the side. |
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