Greek lamb salad

Name: Greek lamb salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Cost: $7.44 /serving

Author : Justine Pattison

10 30 minutes 4 servings

Ingredients

Remove All · Remove Spices · Remove Staples

½ tsp dried oregano1 tbsp olive oiljuice ½ lemon4 x 140 grams lean lamb steaks3 large ripe tomatoes, cut into chunky pieces½ cucumber, cut into roughly 2cm chunks50 grams pitted black olives, preferably Kalamata, in brine (not oil), drained75 grams feta, crumbledsmall handful mint leaves

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Instructions

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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.