Recipes & Tips

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.
This site uses cookies and other tracking technologies to assist with navigation and your ability to provide feedback, analyse your use of our products and services, assist with our promotional and marketing efforts, and provide content from third parties. Cookie Policy Accept Cookies