Greek Lamb Salad Recipes

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GREEK LAMB SALAD WITH TZATZIKI



Greek Lamb Salad with Tzatziki image

For a fast, simple and healthy family dinner that is absolutely packed with flavour, try this Greek lamb salad recipe! Marinated grilled lamb served warm with a drizzle of fresh tzatziki turns this classic Greek salad into something truly special. And the whole dish can be on your table (from scratch) in just 15 minutes!

Provided by Andrea Geddes

Categories     Main Course     Salad

Time 15m

Number Of Ingredients 23

1 cup plain Greek yoghurt (unsweetened)
1 cup cucumber (peeled and grated)
2 tbsp olive oil
2 cloves garlic (crushed)
salt (to taste (around 1/2 tsp))
1 tbsp lemon juice
2 tbsp fresh dill (finely chopped)
1 tbsp fresh mint (finely chopped)
600 grams lamb backstrap (1.3 pounds, sliced. )
2 cloves garlic (crushed)
1/4 cup lemon juice
3 tbsp fresh oregano (or 2 tbsp dried oregano)
2 tsp fresh thyme (chopped)
1/2 tsp ground rosemary
3 tbsp olive oil
3 large tomatoes (chopped (or 2 punnets cherry tomatoes))
1 cucumber (chopped)
1 red onion (sliced)
1/2 cup peeled kalamata olives (sliced)
2 tbsp lemon juice
2 tbsp olive oil
4 cups mixed salad leaves ((optional))
1 cup feta cheese (150 grams)

Steps:

  • Mix the tzatziki ingredients together in a small bowl and set aside in the refrigerator, covered, until required.
  • Combine all of the marinade ingredients in a bowl and add the lamb. Stir until the lamb is completely covered and then cover and refrigerate. Allowing the lamb to marinate for 2+ hours or overnight is ideal, but otherwise let it sit for as long as possible while you prepare the other ingredients.
  • Add all of the chopped salad ingredients into a bowl and toss with the lemon juice and olive oil.
  • Heat a large frying pan (or use your BBQ for less dishes) with a little extra olive oil. Cook the lamb over a medium high heat until cooked, but still pink in the middle. Allow to rest for 3-5 minutes.
  • Spread the salad over a large platter or individual plates. Top with the lamb pieces, a drizzle of tzatziki and pieces of crumbled feta. Serve immediately. Enjoy!

Nutrition Facts : Calories 597 kcal, Carbohydrate 20 g, Protein 29 g, Fat 46 g, SaturatedFat 14 g, Cholesterol 77 mg, Sodium 599 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving

GREEK LAMB SALAD



Greek lamb salad image

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

Provided by Justine Pattison

Categories     Dinner, Lunch, Supper

Time 25m

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 306 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 2.2 milligram of sodium

LAMB KEBABS & GREEK SALAD



Lamb kebabs & Greek salad image

Skewer your meat and griddle to your preference and serve with a healthy salad of tomatoes, olives and feta

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 9

juice ½ lemon
2 tbsp olive oil
1 garlic clove, crushed
600g diced lamb leg
4 large tomatoes, chopped
1 cucumber, chopped
large handful black olives, roughly chopped
200g pack feta cheese, crumbled
bunch of mint, chopped

Steps:

  • Mix the lemon juice, olive oil and garlic in a mixing bowl. Pour half into a jug and set aside for later. Add the lamb to the bowl, stir to coat, then thread onto 8 small skewers If using wooden skewers, soak in water for at least 30 mins before use. Pour over any excess marinade and let stand for 10 mins.
  • Meanwhile, mix all salad ingredients together, except the mint, and pour over the reserved lemon juice and oil mix.
  • Heat a griddle pan. Cook the lamb for 8 mins, turning every couple of mins, until cooked through and slightly charred. Mix the mint through the salad and serve immediately with the kebabs.

Nutrition Facts : Calories 495 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 2.2 milligram of sodium

ROAST GREEK LAMB WITH TZATZIKI, ROASTED VEGETABLES, AND GREEK SALAD



Roast Greek Lamb with Tzatziki, Roasted Vegetables, and Greek salad image

Sunday roasts and summer are two of my favorite things. But when it's too hot outside, the last thing you want is a full roast with gravy and all the trimmings. It just seems wrong. It's also far too hot to be in a kitchen for long. Greece is famous for its lamb dishes. So what better way to rewind on a warm summer Sunday afternoon than create this laid-back, slow-roasted Greek feast?

Provided by Try This Recipe!

Categories     Meat and Poultry Recipes     Lamb

Time 4h20m

Yield 8

Number Of Ingredients 24

1 (3 pound) leg of lamb
2 cloves garlic, sliced
3 sprigs fresh rosemary
5 large bay leaves
salt
1 eggplant, cut into 1-inch chunks
1 zucchini, cut into 1-inch chunks
1 red onion, cut into 1-inch chunks
7 large potatoes, thinly sliced
2 tablespoons olive oil, or as needed
sea salt to taste
½ cucumber, grated
½ cup mint leaves, chopped
1 pinch dried oregano, or to taste
salt to taste
1 cup Greek yogurt
6 large tomatoes on the vine, thinly sliced
1 cucumber, thinly sliced
1 red onion, thinly sliced
½ cup whole black olives
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 (4 ounce) package feta cheese
3 pinches dried oregano

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Open the "pocket" on the wide end of the leg of lamb and stuff with some garlic slices, 1 rosemary sprig, 1 bay leaf, and salt. Make 3 long incisions in the top of the leg with your knife. Stuff remaining garlic, rosemary sprigs, bay leaves, and some salt into the incisions. Season well with salt all over.
  • Season eggplant, zucchini, and 1 red onion with salt and tumble into a roasting pan. Place the leg of lamb on top.
  • Roast in the preheated oven for 20 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and cover pan with aluminum foil. Continue baking until lamb is tender, about 2 hours 30 minutes.
  • Spread potatoes on a baking sheet. Drizzle with 2 tablespoons olive oil and season with sea salt. Place in the bottom third of the oven. Bake lamb and potatoes for 30 minutes. Remove lamb and let rest while potatoes finish cooking, about 30 minutes more.
  • Combine grated cucumber, mint, oregano, and salt in a bowl. Mix in yogurt until well combined. Refrigerate until ready to serve.
  • Combine tomatoes, sliced cucumber, sliced red onion, and black olives in a deep-sided dish. Drizzle 3 tablespoons olive oil and red wine vinegar on top. Place feta on top and cover with dried oregano.
  • Carve lamb and serve on a big platter. Scoop out vegetables and juices from the roasting pan and add to the platter. Place roasted potatoes, tzatziki, and Greek salad nearby.

Nutrition Facts : Calories 663.6 calories, Carbohydrate 73.9 g, Cholesterol 87.5 mg, Fat 28.1 g, Fiber 12.5 g, Protein 32 g, SaturatedFat 10 g, Sodium 390.4 mg, Sugar 11.6 g

GREEK LAMB SALAD



Greek Lamb Salad image

Make and share this Greek Lamb Salad recipe from Food.com.

Provided by Belbo

Categories     Lamb/Sheep

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

2 potatoes, thinly sliced
1 large tomatoes, cut into wedges
1 small red onion, thinly sliced
10 kalamata olives
200 g feta, cubed
200 g mixed salad greens
500 g lamb fillets
1/2 teaspoon ground oregano
1 teaspoon finely grated fresh lemon rind
2 tablespoons lemon juice
2 tablespoons olive oil
3 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 garlic clove, crushed
1 teaspoon chopped rosemary
1 teaspoon sugar

Steps:

  • Mix oregano, lemon rind, lemon juice and ½ tsp black pepper in a small bowl.
  • Rub the mixture into the lamb fillets.
  • Put oil in pan and fry lamb.
  • Remove lamb from pan.
  • Place oil in pan and fry potato until golden.
  • For dressing, place the oil, lemon juice, garlic, rosemary and sugar in a bowl and mix together well.
  • Thinly slice the lamb and place all ingredients in a large bowl.
  • Drizzle the dressing over the ingredients and gently toss.

Nutrition Facts : Calories 788.5, Fat 62.2, SaturatedFat 24.7, Cholesterol 137, Sodium 733.8, Carbohydrate 27.6, Fiber 3.7, Sugar 6.2, Protein 30.4

GRILLED LAMB GREEK SALAD WRAP



Grilled Lamb Greek Salad Wrap image

Provided by Bobby Flay

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 17

1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon finely chopped lemon zest
4 cloves garlic, coarsely chopped
2 tablespoons coarsely chopped rosemary leaves
1 1/2 pound lamb tenderloin
4 pocketless pitas or Lavash
1 cucumber, peeled and cut into 1/2-inch dice
2 tomatoes, cut into 1/2-inch dice
1 small red onion, finely sliced
2 tablespoons mint chiffonade
Salt and freshly ground pepper
1 cup yogurt, drained
1/4 cup crumbled feta cheese
1/4 teaspoon cumin
1 tablespoon lemon juice
2 cloves garlic, finely chopped

Steps:

  • Whisk together olive oil, lemon juice, zest, garlic and rosemary in a medium shallow baking dish, add lamb and turn to coat. Marinate in refrigerator for 2 hours. Preheat grill. Grill lamb on both sides for 3 to 4 minutes for medium doneness. Let sit 10 minutes and slice into 1/4-inch thick slices.
  • Tomato Salad: Mix all ingredients together and let sit at room temperature for 30 minutes.
  • Feta Yogurt Sauce: Place 4 slices of lamb in the center of each pita. Top with tomato salad and drizzle with yogurt sauce.

GREEK LAMB SALAD WITH A CREAMY YOGURT DRESSING



Greek Lamb Salad With a Creamy Yogurt Dressing image

I have had this recipe for years and originally think it came from one of those small grocery store check out counter cookbooks. Back in the days, I hand wrote recipes I liked and often tossed the rest of the book. Even when I catered, I wrote each recipe by hand - crazy I know. Well, I am slowly going through a few old boxes and found this last night. I love lamb and Greek flavors and this just makes a great main dish salad. I use to rate my recipes and this has 4 stars which meant great, so I hope I feel the same way. I love salads and often have them for dinner, maybe with a cup of soup or just a nice slice of bread. It is a good way to eat your protein, vegetables with a bit lighter approach. For this particular recipe, I prefer a mix of mostly spinach with just a little romaine for crunch, but you can really use any mix you want. Grilled lamb (or pan seared), chickpeas, cucumber, red onion, garlic, olives, raisins and of course the yogurt dressing for a nice twist on an average salad. You can garnish with feta cheese if you like. Serve with grilled pita chips.

Provided by SarasotaCook

Categories     < 60 Mins

Time 45m

Yield 4 Main Salads, 4 serving(s)

Number Of Ingredients 25

1/2 lb boneless lamb chops, cut into thin strips
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 teaspoon minced garlic
2 teaspoons fresh rosemary, minced fine (1/2 teaspoon dried, but fresh works best if possible)
1/4 teaspoon dried oregano
1 pinch red pepper flakes
6 cups fresh Baby Spinach (note ( you could always use a mixed bag of greens as well for both the spinach and the red leaf)
2 cups lettuce, red leaf cut into bite size pieces
1 (15 ounce) can garbanzo beans, drained and rinsed
2/3 cup seedless cucumber, peeled and diced
1 small red onion, cut in quarters and thin sliced
1/4 cup kalamata olive, cut in half (black olives will also work)
1/8 cup golden raisin
1/8 cup dried tart cherry
2/3 cup plain yogurt
1/4 cup scallion (white and green parts)
1 teaspoon minced garlic
1/2 teaspoon honey
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1 pinch salt
1 pinch pepper
grilled pita chips
feta cheese (optional)

Steps:

  • Lamb -- Mix the olive oil, red wine vinegar, garlic, fresh rosemary, oregano and red pepper flakes in a baggie and add the lamb. I like to marinade the lamb at least 2-3 hours. Remove from the fridge and let it come to room temperature while you make the dressing and the salad.
  • Dressing -- Mix the yogurt, lemon juice and zest, honey, scallions, garlic, salt, pepper. Cover and refrigerate until ready to use.
  • Salad -- In a large bowl, add the lettuce, cucumber, olives, and chickpeas and toss well. Reserve the cherries and raisins for the topping as well as feta cheese which is optional.
  • Lamb -- The lamb already has some olive oil in the marinade, so I spray a grill pan or saute pan just with Pam or a non-stick spray and grill on medium high to high heat. They literally, just take a minute or two on each side. I like my meat medium rare.
  • Finish -- Add the warm grilled lamb to the salad, add the chilled yogurt dressing, toss lightly, garnish with the cherries and raisins.
  • Feta cheese is another optional garnish which I like just a little, but it is optional. And Grilled pia chips are perfect with this as well.

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From bhg.com


AUTHENTIC GREEK ROAST LAMB - OLIVE TOMATO
Cut the 4 garlic cloves in half and place them in a small bowl. Sprinkle with salt and pepper and toss. 6. Make deep slits in the lamb (on both sides) and push in the halved garlic cloves. 7. Rub 1 tablespoon dry oregano all over the lamb. And then rub …
From olivetomato.com


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