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
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Prep:10 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 306
-
fat 17g
-
saturates 7g
-
carbs 5g
-
sugars 4g
-
fibre 2g
-
protein 32g
-
salt 2.2g
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 leaf
Method
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.
