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Home Quick and Easy

Greek Lamb and Salad Dinner

By:Nagi
Published:4 Sep '14Updated:29 Jan '21
8 Comments
Recipe v

Fresh, simple and loaded with Greek flavours, this Greek Lamb and Salad Dinner is a meal made from scratch that’s on the table in 15 minutes. The salad dressing doubles as a quick marinade which is a nifty tip for quick fix meals!

Like Rosemary Garlic Lamb Chops, these lamb chops are marinated which tenderises the chops and infuses with flavour. It’s also ideal to pop the marinated meat into the freezer!

Greek Lamb and Salad Dinner on a white plate

I will shamelessly use any shortcut I can find – so long as it doesn’t compromise on flavour or mean store bought things like dressings. This plate of Greek deliciousness is pulled together using 2 nifty shortcuts:

1. The cucumber and tomatoes are plated up in larger pieces so there’s less chopping. AND you don’t need to dirty an extra bowl to toss the salad in the dressing. I actually think it looks quite elegant served like this, but truth be told, I cut it this way because it’s faster; and

2. The dressing doubles as a sauce / marinade. Plus because the marinade has oil in it, you don’t need to heat oil in the pan or brush it on the grill when cooking the lamb.

I like meals that are made using sliced meat because it makes a little go a long way. This is made with only 600g / 20oz of lamb but once sliced, there’s plenty to serve 4. Don’t forget to slice the meat against the grain (which means cutting it at a 90 degrees angle to the direction of the fibres) so that every slice can be bitten into easily and is super tender.

You can cook this Greek Lamb and Salad Dinner on the stovetop or on the BBQ. I’m partial to the BBQ because it’s one less thing I need to wash up, plus you get the charcoal flavour as an extra bonus.

I’m keeping this as a quick, short post which I think is appropriate for a quick fix meal! Hope you enjoy! ๐Ÿ™‚

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Greek Lamb and Salad Dinner

Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 5 minutes mins
Total: 15 minutes mins
Dinner
Greek
5 from 4 votes
Servings4
Tap or hover to scale
Print
  • 20
A super quick Greek dinner!

Ingredients

  • 600 g / 20 oz 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 slices sourdough bread
  • Salt and pepper

Dressing

  • 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

  • Combine the Dressing ingredients and mix well (or put in a jar and shake).
  • 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.
  • 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.
  • Heat BBQ (grill) or a heavy based pan on the stove over high heat.
  • 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.
  • Cut cucumber vertically into 8 pieces.
  • Cut tomatoes into thick slices.
  • Peel red onion and slice finely.
  • 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.
  • Slice lamb into thin slices.

Assemble

  • Place 4 slices of cucumber on each plate and top with tomato slices, red onion and olives.
  • Place lamb on top, sprinkle over the feta, parsley and mint leaves.
  • Drizzle over Dressing and serve with toasted bread on the side.

Recipe Notes:

1. Remember the lamb will continue to cook while it is resting so it's better to take it off the heat too early than too late.
2. If you have time, set aside the lamb with the marinade to let it marinate - even 20 minutes will make a difference (up to 24 hours). But it's not critical to this dish because lamb steaks are quite small and thin, plus the meat is sliced and the dressing is drizzled on it, so it's not imperative for the meat to be infused with the marinade flavour.
3. Nutrition per serving.
Greek lamb salad dinner nutrition

Nutrition Information:

Serving: 584gCalories: 554cal (28%)Carbohydrates: 30g (10%)Protein: 30.9g (62%)Fat: 36.8g (57%)Saturated Fat: 9.7g (61%)Cholesterol: 8mg (3%)Sodium: 982mg (43%)Potassium: 800mg (23%)Fiber: 5.2g (22%)Sugar: 12.9g (14%)Vitamin A: 2500IU (50%)Vitamin C: 70.1mg (85%)Calcium: 140mg (14%)Iron: 5.6mg (31%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if youโ€™re short on time and cost conscious. You just need to cook clever and get creative!

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8 Comments

  1. Kerri-Ann says

    February 25, 2022 at 8:39 am

    5 stars
    Cooked this for my mum & brother and added the lemon potatoes. Was so simple but very healthy & absolutely delicious. My fussy mum loved it.
    I am so addicted to your recipes since I discovered your website. Can’t wait for your book. ๐Ÿ™‚

    Reply
  2. Michelle says

    May 13, 2020 at 8:17 pm

    5 stars
    I made this last night! Thanks Nagi. Enjoyed the marinade = dressing approach!

    Reply
    • Nagi says

      May 14, 2020 at 11:09 am

      WOOT! So glad you enjoyed it Michelle ๐Ÿ™‚ N x

      Reply
  3. Amy Morgan says

    March 8, 2020 at 1:20 pm

    5 stars
    So delicious! We used lamb loin chops because that’s what Aldi had but it still worked so well!

    Reply
    • Nagi says

      March 9, 2020 at 9:38 am

      Yum, that’s great to know Amy!! N x

      Reply
  4. Dorothy Dunton says

    February 18, 2015 at 6:00 am

    This looks amazing! I can’t always get lamb here (why??), but when my store has it, I buy it and stash it in the freezer. The butcher at my local store is really good at discounting the prices because not many people here eat it (again, why??) and he’d rather sell it cheap than throw it away! Good for me!!!

    Reply
    • Nagi | RecipeTin says

      February 18, 2015 at 9:37 am

      I don’t know!! I guess lamb isn’t as popular in the US as beef and chicken ๐Ÿ™‚ In Australia it is almost as popular as beef!

      Reply
  5. lyubomira says

    September 5, 2014 at 11:35 am

    5 stars
    This salad is totally my style! I can eat Greek salad every day. The lamb is perfectly cooked! I love the picture ๐Ÿ™‚

    Reply

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I believe you can make great food with everyday ingredients even if youโ€™re short on time and cost conscious. You just need to cook clever and get creative! Read More

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