- Servings:15
- Occasion:Snack, Entertaining
- Cooking Time:-
- Preparation Time:20 minutes
- Chill Time:-
Lamb & Feta Topped Jatz
Impress your guests with these elegant Lamb & Feta Topped Jatz! Tender, herbed lamb slices sit atop crunchy Jatz crackers, finished with a creamy feta and Greek yogurt topping. A sophisticated yet simple appetiser, ready in just 20 minutes!
- Servings:15
- Occasion:Snack, Entertaining
- Preparation Time:20 minutes
- Chill Time:-
Made with
Original
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Ingredients
- Arnott’s Jatz or Savoy
- 250g lamb backstrap
- 1 tbsp olive oil
- 1 tsp finely chopped fresh rosemary
- ½ tsp lemon zest, finely chopped
- ½ tsp garlic powder
Ingredients
Yogurt topping
- ½ cup plain Greek yogurt
- 100g feta (we used Danish)
- 1-2 tsp lemon juice
Preparation
Step 1
In a medium bowl, combine the lamb, olive oil, rosemary, lemon zest, and garlic powder. Set aside for 20 minutes.
Step 2
Heat a medium to large frypan and cook the lamb for approximately 6 minutes on each side or until done to your liking. Remove from the pan to rest and keep warm.
Step 3
Meanwhile, combine the yogurt, feta, and lemon juice in the small bowl of a food processor. If the mixture is too thick, add a little more lemon juice.
Step 4
Slice the lamb and place it onto a Jatz cracker. Top with a dollop of the yogurt mixture and garnish with a sprig of rosemary.
