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

Jatz Original

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.