Greek Lamb Salad
Tender lamb mingles with crisp cucumber, tomato, briny olives, and salty feta in a lemon dressing for an effortless weeknight Mediterranean escape.
Ingredients (serves 4)
- 1.25 lb lamb
- 8 cups mixed greens
- 2 cucumbers
- 1.5 cups cherry tomatoes
- 1 red onion
- 1 cup kalamata olives
- 1 cup feta cheese
- 3 lemons
- 0.25 cup olive oil
- 1 tsp oregano
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Save this recipeInstructions
- 1
Season lamb with salt, pepper, and oregano. Heat 1 tbsp olive oil in a skillet over medium-high heat.
- 2
Cook lamb to medium-rare, about 8 minutes for sliced lamb chops, turning occasionally. Let rest 5 minutes and slice into bite-sized pieces.
- 3
Juice 2 lemons and zest 1 lemon. Whisk together lemon juice, remaining olive oil, salt, pepper, and oregano.
- 4
Slice cucumbers. Halve tomatoes. Thinly slice red onion.
- 5
Toss mixed greens with half the dressing. Arrange on plates and top with cucumber, tomatoes, red onion, olives, and feta.
- 6
Top each salad with lamb pieces, remaining dressing, and lemon zest. Serve immediately.
