Mediterranean Lamb Salad Recipes

MEDITERRANEAN LAMB SALAD

Mediterranean Lamb Salad image

Provided by Ann

Time 40m

Number Of Ingredients 17

Ingredients

leftover Lemon Garlic Roasted Leg of Lamb (recipe here)
Marinated feta (recipe here)
Fresh cauliflower, cut into florets
Fresh sweet mini peppers
Zest & juice of 1/2 a lemon
1 - 2 garlic cloves, peeled & chopped fine
1/3 cup plain yogurt
1 Tablespoon tahini
1 Tablespoon light mayo
1/4 teaspoon salt
1/4 teaspoon sugar
A pinch of dill
2 - 3 Tablespoons milk
Fresh spinach or mixed greens
Fresh sweet cherry or garden fresh tomatoes, chopped coarsely
Sliced English cucumbers (or mini "cute-cumbers")
Toasted pine nuts (pinons)

Steps:

Preheat the oven to 450 F. Cut the leftover lamb into little slices or chunks.
Toss the cauliflower florets with a bit of the oil from the marinated feta (about 1 - 2 Tablespoons per head of cauliflower). Set on a baking sheet. Add some fresh sweet mini peppers.
Roast at 450 F. for 10 - 15 minutes or until the bottom of the cauliflower is nicely browned and the skin of the peppers is blackened, then stir (or turn) the cauliflower, flip the peppers over and return to the oven to roast again for 5 - 10 minutes more or until the cauliflower is crispy and browned on the edges. Set aside to cool.
While the veggies are roasting, in a small mixing bowl, whisk together all the ingredients for the lemon tahini yogurt sauce until well mixed. Set aside.
To make the salad: Line salad plate(s) or fill a salad bowl most of the way with greens. Top with chopped tomatoes, cucumber, roasted cauliflower and peppers, and lamb. Sprinkle with feta and pine nuts. Drizzle with the lemon tahini yogurt dressing. Enjoy!

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

Ingredients

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

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