GREEK LAMB SALAD
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
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
GREEK LAMB SALAD
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
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
GRECIAN LAMB CAESAR SALAD
The leftovers from the delicious lamb that you and your family feast on for Easter can also be used in this great salad recipe.
Provided by 2DIDI
Categories Romaine Lettuce Salad
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven broiler.
- Arrange lamb meat on a medium baking sheet, and broil 8 to 12 minutes, turning once, to an internal temperature of 160 degrees F (63 degrees C). Remove from heat, and cool.
- In a large bowl, toss cooked lamb with romaine lettuce, garbanzo beans, red onion, and Caesar salad dressing. Top with feta cheese.
Nutrition Facts : Calories 346.4 calories, Carbohydrate 13.4 g, Cholesterol 76.4 mg, Fat 23.1 g, Fiber 3 g, Protein 20.4 g, SaturatedFat 9 g, Sodium 606.8 mg, Sugar 2 g
GYRO SALAD WITH TZATZIKI DRESSING
If you're fond of gyros, you'll enjoy this garden-fresh salad showcasing ground lamb, crumbled feta cheese, Kalamata olives, tomatoes and a creamy, tangy dressing. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, sprinkle cucumber with salt; mix well. Let stand 5 minutes. Drain. Stir in remaining dressing ingredients. Cover and refrigerate., In a large skillet over medium-high heat, cook lamb, onion and Greek seasoning until meat is no longer pink; drain., Arrange salad mix on a large serving platter; top with tomatoes, cheese, olives and lamb. Spoon dressing over salad. Serve immediately with toasted pita wedges.
Nutrition Facts :
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- 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.
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- To prepare the dressing; pour the oil into a food processor or blender. Add the parsley, mustard, lemon juice, 3 tablespoons warm water, anchovies and seasoning.
- Heat a non-stick griddle or plain frying pan without oil for 2-3 minutes. Brush the lamb cubes with oil, season and cook, tossing occasionally for 3-4 minutes or until any meat juices run clear. Transfer to a warm plate and leave to rest for 1-2 minutes.
- .Meanwhile, to prepare the salad; put all the ingredients in a large bowl with the lamb and any meat juices. Toss gently and drizzle over the anchovy sauce.
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