There are some people out there who think Greek food is the tastiest food on the planet. However, patients with chronic lung diseases may think they can’t indulge in this tasty cuisine. With this lamb and fennel with mint salad recipe, you’ll be able to satisfy cravings for Greek food and benefit your lungs at the same time.
There are many ingredients in this recipe that make it so tasty and healthy for your lungs. For instance, the feta cheese is quintessentially Greek, and it has vitamins A, E, K, B6 and B12 that boost lung health. Oregano also adds to the Greek flavor while providing the body with antioxidant and antibacterial compounds. The lamb is the centerpiece of this recipe, and it offers a hefty serving of lung-healthy fats, protein and iron. So, the next time you’re craving the flavors of Greece, whip up this recipe for dinner.
PREP TIME | 45 minutes
SERVINGS | 2
- 1 large fennel bulb
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon chopped fresh oregano
- Salt and cracked black pepper
- 10 ounces boneless lamb loin
- 1/2 cup fresh mint leaves
- 2 ounces feta cheese, crumbled*
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons toasted pumpkin seeds
- Preheat your oven to 400 F. Line a baking sheet with parchment paper and set aside.
- Trim off any dark or damaged pieces from the fennel bulbs, leaving the bulb intact and reserving the fronds. Using a sharp knife, cut the fennel bulbs lengthwise into 8 total slices. Chop enough of the fronds to yield 1 tablespoon, reserving the remainder in their feathery state for the salad (you will need about 1/3 cup).
- Combine the oil, vinegar and oregano with the chopped fennel fronds in a bowl. Season the mixture with salt and cracked pepper to taste.
- Generously coat the fennel slices and the lamb with the seasoned oil. Lay out the fennel slices on the prepared baking sheet and place the lamb on a rack in a small roasting pan.
- Transfer both the baking sheet and roasting pan to the preheated oven. Roast the fennel until it is nicely colored and cooked through. Roast the lamb until it is cooked to 140 F for rare, which will take about 12 minutes, or until it’s cooked to the desired degree of doneness.
- While the fennel and lamb are cooking, make the salad. Combine the mint with 1/3 cup of the reserved fennel fronds and feta in a serving bowl. Sprinkle lemon juice over the top and season with salt and pepper to taste. Toss to coat.
- Remove the lamb from the oven and set aside to rest for 5 minutes. Cut the lamb crosswise into thick slices.
- Place slices of the roasted fennel in the center of 2 dinner plates. Top the fennel slices with an equal portion of the sliced lamb. Mound the mint salad on top of the lamb, sprinkle with pumpkin seeds and serve immediately.
If you’re looking for other lung-healthy recipes, you should check out the 3 Anti-Inflammatory Initiative™ plans from Lung Health Institute. Take the next step to find relief. Contact one of our patient coordinators today to schedule a free consultation.
* NOTE: Organic Valley feta cheese crumbles is a good option to purchase for this recipe.