Greek Salad with Grass-fed Lamb Recipe
- Servings: 6-8
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Savor the flavors of the Mediterranean with this vibrant Greek salad featuring herb-crusted New Zealand grass-fed lamb over a bed of tender spinach and crispy veggies drizzled with a tangy lemon and garlic dressing. This recipe is perfect for a light lunch or dinner and the vibrant colors and bold flavors are sure to impress your tastebuds.
Ingredients:
For the Lamb:
- 4 New Zealand grass-fed lamb steaks, about 1 to 1 1/2 lb. (Tip: look for the Taste Pure Nature Logo)
- 1 garlic clove
- 1/4 cup fresh oregano (or 1/2 teaspoon dried)
- 1/2 cup flat-leaf parsley
- 1/3 cup olive oil
- Juice of 1/2 lemon
- 1/2 teaspoon salt
For the Salad:
- 1 1/2 lb. baby potatoes, boiled and roughly chopped
- 1 cup baby spinach leaves
- 2 Persian cucumbers, chopped
- 1 cup Kalamata olives, pitted
- 3/4 cup green beans, steamed
- 1/2 red onion, thinly sliced
- 1/2 cup feta
For the Dressing:
- 5 tablespoons olive oil
- 2 tablespoons white wine vinegar (or lemon juice)
- 1 tablespoon Dijon mustard
- Salt, to taste
- Pepper, to taste
Directions:
For the Lamb:
- 1. To make marinade, in a blender, combine garlic, oregano, parsley, olive oil, lemon juice, and salt and blend until well mixed.
- 2. Place lamb leg steaks in a dish, coat well with marinade, and refrigerate for 1-2 hours.
- 3. One hour before cooking, remove lamb from fridge and allow meat to come up to room temperature.
- 4. Preheat grill to medium heat. Cook lamb steaks for 5-7 minutes, or until desired doneness). Remove from heat and allow to rest.
For the Dressing:
- 5. In a bowl, combine all dressing ingredients and whisk until well combined. Season with salt and pepper to taste and set aside.
For the Salad:
- 6. On a serving dish, scatter baby spinach leaves, then layer over cooked potatoes, cucumber, olives, green beans, and red onion.
- 7. Add dressing and toss gently until everything is lightly coated.
To Assemble and Serve:
- 8. Once rested, slice lamb steaks into 1/4- to 1/2-inch strips.
- 9. Top salad with sliced lamb and crumbled feta and serve immediately.