Fresh, simple and loaded with Greek flavours, this Greek Lamb and Salad Dinner is a meal made from scratch that’s on the table in 15 minutes. The salad dressing doubles as a quick marinade which is a nifty tip for quick fix meals!
Like Rosemary Garlic Lamb Chops, these lamb chops are marinated which tenderises the chops and infuses with flavour. It’s also ideal to pop the marinated meat into the freezer!
I will shamelessly use any shortcut I can find – so long as it doesn’t compromise on flavour or mean store bought things like dressings. This plate of Greek deliciousness is pulled together using 2 nifty shortcuts:
1. The cucumber and tomatoes are plated up in larger pieces so there’s less chopping. AND you don’t need to dirty an extra bowl to toss the salad in the dressing. I actually think it looks quite elegant served like this, but truth be told, I cut it this way because it’s faster; and
2. The dressing doubles as a sauce / marinade. Plus because the marinade has oil in it, you don’t need to heat oil in the pan or brush it on the grill when cooking the lamb.
I like meals that are made using sliced meat because it makes a little go a long way. This is made with only 600g / 20oz of lamb but once sliced, there’s plenty to serve 4. Don’t forget to slice the meat against the grain (which means cutting it at a 90 degrees angle to the direction of the fibres) so that every slice can be bitten into easily and is super tender.
You can cook this Greek Lamb and Salad Dinner on the stovetop or on the BBQ. I’m partial to the BBQ because it’s one less thing I need to wash up, plus you get the charcoal flavour as an extra bonus.
I’m keeping this as a quick, short post which I think is appropriate for a quick fix meal! Hope you enjoy! 🙂
Greek Lamb and Salad Dinner
- 600 g / 20 oz lamb steaks (4 pieces in total)
- 2 large cucumbers
- 4 medium tomatoes
- 1 red onion (spanish onion)
- 1/2 cup (combined) parsley and mint leaves
- 1/2 small garlic clove
- 1/4 cup crumbled feta cheese
- 16 olives (black or green)
- 2 tsp dried oregano
- 8 slices sourdough bread
- Salt and pepper
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 2 tsp honey
- 1/2 garlic clove , minced
- 1 tsp salt
- Black pepper
- Combine the Dressing ingredients and mix well (or put in a jar and shake).
- Pour 1/4 cup of the Dressing, dried oregano, and a pinch of salt and pepper onto the lamb steaks and use your hands to coat evenly.
- To freeze: Place the lamb and marinade in a ziplock bag, remove as much air as possible and freeze. To cook, defrost completely and bring back to room temperature.
- Heat BBQ (grill) or a heavy based pan on the stove over high heat.
- Remove lamb from marinade. Place lamb on BBQ (or in the pan) and grill each side for 1 to 1 1/2 minutes, or until cooked to your liking. Remove lamb steaks from the BBQ / pan onto a plate and cover loosely with foil to rest.
- Cut cucumber vertically into 8 pieces.
- Cut tomatoes into thick slices.
- Peel red onion and slice finely.
- Toast bread, either in the toaster or on the BBQ/grill. While still warm, rub lightly with the cut side of the garlic. Optional: drizzle with extra olive oil.
- Slice lamb into thin slices.
- Place 4 slices of cucumber on each plate and top with tomato slices, red onion and olives.
- Place lamb on top, sprinkle over the feta, parsley and mint leaves.
- Drizzle over Dressing and serve with toasted bread on the side.