Greek Lamb and Salad Dinner
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(4)
Ingredients
4 servings
- 600 g / 20 oz lamb steaks (4 pieces in total)
- 2 large cucumbers
- 4 medium tomatoes
- 1 red onion (spanish onion)
- 1/2 cup (combined) parsley and mint leaves
- 1/2 small garlic clove
- 1/4 cup crumbled feta cheese
- 16 olives (black or green)
- 2 tsp dried oregano
- 8 slices sourdough bread
- Salt and pepper
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 2 tsp honey
- 1/2 garlic clove (, minced)
- 1 tsp salt
- Black pepper
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Preparation
Step 1
Combine the Dressing ingredients and mix well (or put in a jar and shake).
Step 2
Pour 1/4 cup of the Dressing, dried oregano, and a pinch of salt and pepper onto the lamb steaks and use your hands to coat evenly.
Step 3
To freeze: Place the lamb and marinade in a ziplock bag, remove as much air as possible and freeze. To cook, defrost completely and bring back to room temperature.
Step 4
Heat BBQ (grill) or a heavy based pan on the stove over high heat.
Step 5
Remove lamb from marinade. Place lamb on BBQ (or in the pan) and grill each side for 1 to 1 1/2 minutes, or until cooked to your liking. Remove lamb steaks from the BBQ / pan onto a plate and cover loosely with foil to rest.
Step 6
Cut cucumber vertically into 8 pieces.
Step 7
Cut tomatoes into thick slices.
Step 8
Peel red onion and slice finely.
Step 9
Toast bread, either in the toaster or on the BBQ/grill. While still warm, rub lightly with the cut side of the garlic. Optional: drizzle with extra olive oil.
Step 10
Slice lamb into thin slices.
Step 11
Assemble
Step 12
Place 4 slices of cucumber on each plate and top with tomato slices, red onion and olives.
Step 13
Place lamb on top, sprinkle over the feta, parsley and mint leaves.
Step 14
Drizzle over Dressing and serve with toasted bread on the side.
Step 15
Save recipe for the next time?
