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.


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


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.
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