GREEK LAMB SALAD

Greek lamb salad image

Meaty lamb steaks turn this classic Greek side into a satisfying lunch or dinner, with crunchy cucumber, juicy tomatoes and crumbled feta

Provided by Justine Pattison

Time 25m

Number Of Ingredients 9

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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 leaves

Steps:

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.

Nutrition Facts : Calories 306 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 2.2 milligram of sodium