Name: Greek lamb salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Greek
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

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Greek lamb salad

Greek lamb salad

Justine Pattison

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 5 out of 5.1 ratingRate

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

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal306

low
fat17g
saturates7g
carbs5g
sugars4g
fibre2g
protein32g
salt2.2g

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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