Greek Lamb and Salad Dinner
A super quick Greek dinner!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 600 g lamb steaks ((4 pieces in total))
- 2 large cucumbers
- 4 medium tomatoes
- 1 red onion ((spanish onion))
- 1/2 cup (combined) parsley and mint leaves
- 1/2 small garlic clove
- 1/4 cup crumbled feta cheese
- 16 olives ((black or green))
- 2 tsp dried oregano
- 8 slice sourdough bread
- Salt and pepper
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 2 tsp honey
- 1/2 garlic clove (, minced)
- 1 tsp salt
- Black pepper
Instructions
- 1
Combine the Dressing ingredients and mix well (or put in a jar and shake).
- 2
Pour 1/4 cup of the Dressing, dried oregano, and a pinch of salt and pepper onto the lamb steaks and use your hands to coat evenly.
- 3
To freeze: Place the lamb and marinade in a ziplock bag, remove as much air as possible and freeze. To cook, defrost completely and bring back to room temperature.
- 4
Heat BBQ (grill) or a heavy based pan on the stove over high heat.
- 5
Remove lamb from marinade. Place lamb on BBQ (or in the pan) and grill each side for 1 to 1 1/2 minutes, or until cooked to your liking. Remove lamb steaks from the BBQ / pan onto a plate and cover loosely with foil to rest.
- 6
Cut cucumber vertically into 8 pieces.
- 7
Cut tomatoes into thick slices.
- 8
Peel red onion and slice finely.
- 9
Toast bread, either in the toaster or on the BBQ/grill. While still warm, rub lightly with the cut side of the garlic. Optional: drizzle with extra olive oil.
- 10
Slice lamb into thin slices.
- 11
Place 4 slices of cucumber on each plate and top with tomato slices, red onion and olives.
- 12
Place lamb on top, sprinkle over the feta, parsley and mint leaves.
- 13
Drizzle over Dressing and serve with toasted bread on the side.