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Greek lamb salad

Greek lamb salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
low inkcal306
fat17g
saturates7g
carbs5g
sugars4g
fibre2g
protein32g
salt2.2g
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Ingredients

  • ½ tsp dried oregano
  • 1 tbsp olive oil
  • juice ½ lemon
  • 4 x 140g lean lamb steaks
  • 3 large ripe tomatoes , cut into chunky pieces
  • ½ cucumber , cut into roughly 2cm chunks
  • 50g pitted black olives , preferably Kalamata, in brine (not oil), drained
  • 75g feta , crumbled
  • small handful mint leaves

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, June 2015

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