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Greek salad with Lamb - Greek Salad with Lamb is a fresh, satisfying and easy dinner, and served with crispy potatoes you’ll have a dinner everyone will enjoy.

Greek Salad with Lamb

Greek Salad with Lamb is a fresh, satisfying and easy dinner, and served with crispy potatoes you’ll have a dinner everyone will enjoy.
5 from 1 vote
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Course: Main Course
Cuisine: Greek
Keyword: best salad with lamb, Greek Lamb Salad, greek lamb with feta and potatoes, greek lamb with potatoes, greek lamb with potatoes and lemon, greek lamb with potatoes and olives, Greek salad, Greek salad with Lamb, greek salad with new potatoes, greek-style salad with lamb, Lamb, Lamb backstrap, lamb salad, lamb salad recipe, lamb steak salad, summer salad with lamb
Total Time: 30 minutes
Servings: 4

Equipment

  • Oven
  • Baking tray
  • Microwave proof bowl
  • Microwave
  • Frying pan or grill pan
  • Stovetop

Ingredients

  • 500 g lamb backstrap
  • 500 g baby potatoes
  • 4 sprigs fresh rosemary
  • 1 lemon
  • 2 teaspoon dried oregano
  • 2 tablespoon olive oil ¼ cup total for the recipe
  • 2 cloves garlic
  • 2 tablespoon olive oil ¼ cup total for the recipe
  • 1 baby cos lettuce
  • 1 Lebanese cucumber
  • 200 g mixed baby tomatoes
  • ⅓ cup pitted kalamata olives
  • 100 g feta cheese
  • Salt
  • Black pepper

Instructions

  • Preheat your oven to 220 C (425 F) fan-forced grill and get out a tray. Remove lamb from the fridge. Set aside.
    500 g lamb backstrap
    Remove lamb from the fridge and get out a tray.
  • Place potatoes in a microwave proof bowl, cover with water and microwave for 8 minutes.
    500 g baby potatoes
    Place potatoes in a microwave proof bowl and cover with water.
  • Juice lemon into a jug. Add dried oregano, olive oil, salt and pepper and mix.
    1 lemon, 2 teaspoon dried oregano, 2 tablespoon olive oil, Salt, Black pepper
    Add finely chopped rosemary leaves to a bowl. Add lemon juice, oregano, olive oil, salt and pepper.
  • Pour half into a bowl for the marinade. Peel and mince garlic and finely chop rosemary, and add to the bowl along with the lamb. Set aside at room temperature.
    500 g lamb backstrap, 2 cloves garlic, 4 sprigs fresh rosemary
    Pour half the mixture into a small jar. Add minced garlic to the bowl, along with lamb.
  • Once potatoes are cooked in the microwave, drain then place on the baking tray. Press down gently with a fork, then drizzle with olive oil and salt (opt.), and then place in the oven for 20 minutes until crisp and golden.
    2 tablespoon olive oil, Salt
    Place cooked potatoes on the baking tray. Press down gently with a fork and drizzle with olive oil and salt.
  • Heat a frying or grill pan on high, add lamb and cook for 4 minutes, then turn and cook for another 3 minutes. If you have a thick piece of backstrap, increase this cooking time by a minute or two. Once cooked, rest until ready to serve.
    Cook lamb in a frying pan or grill pan on high heat.
  • Remove the base of the lettuce, then rinse and slice into three, lengthwise. Chop cucumber into moons. Slice tomatoes in half. For kids, place cucumber slices and tomatoes on their plates now. For adults, add to a salad bowl, and scatter over olives and crumble over feta.
    1 baby cos lettuce, 1 Lebanese cucumber, 200 g mixed baby tomatoes, ⅓ cup pitted kalamata olives, 100 g feta cheese
    Prep and slice lettuce, cucumber and tomatoes, and add to a salad bowl. Scatter over olives and crumble over feta.
  • Slice lamb.
    Serve kids plain cucumber, tomato, potatoes and lamb.
    Serve adults lamb with dressed salad and potatoes on the side.
    Greek salad with Lamb - To serve, slice lamb and serve with dressed salad and potatoes on the side.

Nutrition

Calories: 531kcal | Carbohydrates: 37g | Protein: 31g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 83mg | Sodium: 533mg | Potassium: 1162mg | Fiber: 6g | Sugar: 4g | Vitamin A: 589IU | Vitamin C: 48mg | Calcium: 98mg | Iron: 5mg