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Greek lamb salad

RECIPE: Greek Lamb Salad. Brought to you by MiNDFOOD.

Greek lamb salad

Marinate beautifully tender lamb backstrap in herbs and garlic for a quick and delicious salad the whole crew will enjoy. Serve with creamy tzatziki.

Serves 4

Marinade

2 garlic cloves, finely chopped 

1 tsp sea salt

1 tsp freshly ground black pepper

2 tbsp oregano, chopped 

1 tbsp thyme, chopped

3 tbsp flat-leaf parsley, chopped 

1 tbsp cumin

½ tsp chilli flakes

¼ cup olive oil

Salad

2 x 450g lamb backstraps

2 Lebanese cucumbers, diced

2 vine-ripened tomatoes, diced

1 small red onion, finely diced

2 celery sticks, sliced

½ cup parsley leaves, chopped

½ cup mint leaves, chopped 

2 tbsp red-wine vinegar

3 tbsp olive oil

1 cup tzatziki, store-bought

To make marinade, place garlic, salt, pepper, oregano, thyme, parsley, cumin, and chilli flakes in a mortar and pestle and pound to a paste. Slowly add olive oil and pound until combined.

Place lamb in a bowl with marinade and mix to coat. Refrigerate for 1 hour. Preheat barbecue or chargrill over high heat. Cook lamb for 6-8 minutes on each side,

then let rest for 10 minutes.

Place cucumber, tomatoes, onion, celery, parsley, and mint in a bowl. Drizzle with vinegar and olive oil. Season with sea salt and freshly ground black pepper; toss to combine. Divide salad among four plates, top with sliced lamb, and serve with tzatziki.

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