Marinate beautifully tender lamb backstrap for a quick and delicious salad the whole crew will enjoy. Serve Greek lamb salad with creamy tzatziki. The marinate is made with garlic, oregano, thyme, parsley, cumin, chilli flakes and olive oil. After cooking, rest the lamb for 10 minutes before slicing.
Greek lamb salad Recipe
Serves 4
Lamb 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
Greek 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
Method:
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.
