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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

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 306
  • Carbohydrates 5
  • Saturated Fat 7
  • Sugar 4
  • Protein 32
  • Fat 17
  • Fibre 2
  • Salt 2.2

Nutrition per serving

  • Calories 306
  • Carbohydrates 5
  • Saturated Fat 7
  • Sugar 4
  • Protein 32
  • Fat 17
  • Fibre 2
  • Salt 2.2

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

  1. 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.

  2. 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.

  3. 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.

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