Best Lamb Garlic Bread Salad Recipes

GREEK LAMB SALAD WITH TZATZIKI

Greek Lamb Salad with Tzatziki image

For a fast, simple and healthy family dinner that is absolutely packed with flavour, try this Greek lamb salad recipe! Marinated grilled lamb served warm with a drizzle of fresh tzatziki turns this classic Greek salad into something truly special. And the whole dish can be on your table (from scratch) in just 15 minutes!

Provided by Andrea Geddes

Time 15m

Number Of Ingredients 23

Ingredients

1 cup plain Greek yoghurt (unsweetened)
1 cup cucumber (peeled and grated)
2 tbsp olive oil
2 cloves garlic (crushed)
salt (to taste (around 1/2 tsp))
1 tbsp lemon juice
2 tbsp fresh dill (finely chopped)
1 tbsp fresh mint (finely chopped)
600 grams lamb backstrap (1.3 pounds, sliced. )
2 cloves garlic (crushed)
1/4 cup lemon juice
3 tbsp fresh oregano (or 2 tbsp dried oregano)
2 tsp fresh thyme (chopped)
1/2 tsp ground rosemary
3 tbsp olive oil
3 large tomatoes (chopped (or 2 punnets cherry tomatoes))
1 cucumber (chopped)
1 red onion (sliced)
1/2 cup peeled kalamata olives (sliced)
2 tbsp lemon juice
2 tbsp olive oil
4 cups mixed salad leaves ((optional))
1 cup feta cheese (150 grams)

Steps:

Mix the tzatziki ingredients together in a small bowl and set aside in the refrigerator, covered, until required.
Combine all of the marinade ingredients in a bowl and add the lamb. Stir until the lamb is completely covered and then cover and refrigerate. Allowing the lamb to marinate for 2+ hours or overnight is ideal, but otherwise let it sit for as long as possible while you prepare the other ingredients.
Add all of the chopped salad ingredients into a bowl and toss with the lemon juice and olive oil.
Heat a large frying pan (or use your BBQ for less dishes) with a little extra olive oil. Cook the lamb over a medium high heat until cooked, but still pink in the middle. Allow to rest for 3-5 minutes.
Spread the salad over a large platter or individual plates. Top with the lamb pieces, a drizzle of tzatziki and pieces of crumbled feta. Serve immediately. Enjoy!

Nutrition Facts : Calories 597 kcal, Carbohydrate 20 g, Protein 29 g, Fat 46 g, SaturatedFat 14 g, Cholesterol 77 mg, Sodium 599 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving

GREEK LAMB SALAD WITH A CREAMY YOGURT DRESSING

Greek Lamb Salad With a Creamy Yogurt Dressing image

I have had this recipe for years and originally think it came from one of those small grocery store check out counter cookbooks. Back in the days, I hand wrote recipes I liked and often tossed the rest of the book. Even when I catered, I wrote each recipe by hand - crazy I know. Well, I am slowly going through a few old boxes and found this last night. I love lamb and Greek flavors and this just makes a great main dish salad. I use to rate my recipes and this has 4 stars which meant great, so I hope I feel the same way. I love salads and often have them for dinner, maybe with a cup of soup or just a nice slice of bread. It is a good way to eat your protein, vegetables with a bit lighter approach. For this particular recipe, I prefer a mix of mostly spinach with just a little romaine for crunch, but you can really use any mix you want. Grilled lamb (or pan seared), chickpeas, cucumber, red onion, garlic, olives, raisins and of course the yogurt dressing for a nice twist on an average salad. You can garnish with feta cheese if you like. Serve with grilled pita chips.

Provided by SarasotaCook

Categories < 60 Mins

Time 45m

Yield 4 Main Salads, 4 serving(s)

Number Of Ingredients 25

Ingredients

1/2 lb boneless lamb chops, cut into thin strips
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 teaspoon minced garlic
2 teaspoons fresh rosemary, minced fine (1/2 teaspoon dried, but fresh works best if possible)
1/4 teaspoon dried oregano
1 pinch red pepper flakes
6 cups fresh Baby Spinach (note ( you could always use a mixed bag of greens as well for both the spinach and the red leaf)
2 cups lettuce, red leaf cut into bite size pieces
1 (15 ounce) can garbanzo beans, drained and rinsed
2/3 cup seedless cucumber, peeled and diced
1 small red onion, cut in quarters and thin sliced
1/4 cup kalamata olive, cut in half (black olives will also work)
1/8 cup golden raisin
1/8 cup dried tart cherry
2/3 cup plain yogurt
1/4 cup scallion (white and green parts)
1 teaspoon minced garlic
1/2 teaspoon honey
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1 pinch salt
1 pinch pepper
grilled pita chips
feta cheese (optional)

Steps:

Lamb -- Mix the olive oil, red wine vinegar, garlic, fresh rosemary, oregano and red pepper flakes in a baggie and add the lamb. I like to marinade the lamb at least 2-3 hours. Remove from the fridge and let it come to room temperature while you make the dressing and the salad.
Dressing -- Mix the yogurt, lemon juice and zest, honey, scallions, garlic, salt, pepper. Cover and refrigerate until ready to use.
Salad -- In a large bowl, add the lettuce, cucumber, olives, and chickpeas and toss well. Reserve the cherries and raisins for the topping as well as feta cheese which is optional.
Lamb -- The lamb already has some olive oil in the marinade, so I spray a grill pan or saute pan just with Pam or a non-stick spray and grill on medium high to high heat. They literally, just take a minute or two on each side. I like my meat medium rare.
Finish -- Add the warm grilled lamb to the salad, add the chilled yogurt dressing, toss lightly, garnish with the cherries and raisins.
Feta cheese is another optional garnish which I like just a little, but it is optional. And Grilled pia chips are perfect with this as well.

LAMB PATTIES WITH GARLIC AND MINT OVER MEDITERRANEAN CHOPPED SALAD

Lamb Patties with Garlic and Mint over Mediterranean Chopped Salad image

Yield 4 servings

Number Of Ingredients 18

Ingredients

3/4 cup fresh flat-leaf parsley leaves, divided
1 3/4 pounds ground lamb
5 to 6 garlic cloves, chopped
1 large shallot, chopped
1/4 cup fresh mint leaves (a generous handful), finely chopped
2 teaspoons to 1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning (half a palmful)
2 teaspoons to 1 tablespoon ground cumin (half a palmful)
3 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
1/2 seedless cucumber, chopped
1 green bell pepper, cored, seeded, and chopped
1 small red onion, chopped
3 plum tomatoes, chopped
1 cup pitted kalamata olives
1 cup feta cheese crumbles (1/3 pound)
8 pepperoncini peppers, chopped
Juice of 2 lemons
Salt and freshly ground black pepper, to taste
4 pita breads, any flavor or brand, warmed in the oven or toaster oven, then cut into halves or quarters

Steps:

Coarsely chop the parsley. Set aside two thirds and finely chop the rest.
Heat a grill pan or a large nonstick skillet to medium-high heat. Place the ground lamb in a bowl with the garlic, shallots, mint, finely chopped parsley, grill seasoning, cumin, and a generous drizzle of EVOO. Mix the meat and score it into 8 portions. Form 8 patties, each 3 inches across and 1 inch thick. Add the patties to the skillet. Cook for 3 minutes on each side.
While the meat cooks, combine all the vegetables with the reserved coarsely chopped parsley, the olives, cheese, and hot peppers. Dress the salad with the juice of 2 lemons and about 3 tablespoons EVOO (3 times around the bowl). Season the salad with salt and pepper. Serve the salad with 2 patties of lamb on top and warm pita bread alongside.