Greek lamb salad

Greek lamb salad

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(0 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 4
Meaty lamb steaks turn this classic Greek side into a satisfying lunch or dinner, with crunchy cucumber, juicy tomatoes and crumbled feta

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal306
  • fat17g
  • saturates7g
  • carbs5g
  • sugars4g
  • fibre2g
  • protein32g
  • salt2.2g
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Ingredients

  • ½ tsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 x 140g lean lamb steaks
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 3 large ripe tomatoes, cut into chunky pieces
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • ½ cucumber, cut into roughly 2cm chunks
  • 50g pitted black olives, preferably Kalamata, in brine (not oil), drained
  • 75g feta, crumbled
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • small handful mint leaves

Method

  1. Mix the oregano, olive oil, lemon juice and 1/2 tsp flaky sea salt in a large bowl and season well with ground black pepper. Put a spoonful of the dressing in a second bowl, add the lamb steaks and turn to coat. Marinate for 5 mins.

  2. Heat a griddle pan over a medium-high heat, or set the grill to its hottest setting. Discard the marinade and cook the lamb on the griddle or grill for 4-5 mins each side or until done to your liking. Transfer to a plate and cover loosely with foil. Leave to rest for 3-5 mins, then slice thickly.

  3. While the lamb is resting, add the tomatoes, cucumber and olives to the dressing in the large bowl and toss lightly. Divide between 4 plates and top with small chunks of feta. Place the sliced lamb on top, scatter with the mint leaves and serve.

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Comments, questions and tips

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Minoo's picture
Minoo
15th Jun, 2016
This is delicious! It is quick and easy. It is pretty low calorie and on the small side, so I served some new potatoes with it too. We cooked the lamb so it was still pink the in middle. Lovely!
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