Introduction: Grilled lamb and Greek salad combine to create a fresh and healty dish that’s perfect for a Mediterranean-inspired meal. The richness of the lamb pairs wonderfully with the crisp vegetables, tangy feta, and a classic lemon-oregano dressing. This salad works great as a light dinner or even a large starter. The key to this dish is in the seasoning of the lamb and the freshness of the salad ingredients, delivering vibrant flavors and delightful textures.
Ingredients
For the Grilled Lamb:
- 500g (1 lb) lamb loin or shoulder chops
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
For the Greek Salad:
- 1 large cucumber, diced
- 2 medium tomatoes, diced
- 1 red onion, thinly sliced
- 150g (1 cup) Kalamata olives, pitted
- 100g (¾ cup) feta cheese, crumbled or cubed
- 1 green bell pepper, sliced (optional)
- Fresh parsley and mint, chopped (about 2 tablespoons each)
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
1. Marinate the Lamb:
- In a small bowl, combine the minced garlic, oregano, lemon juice, olive oil, cumin, salt, and pepper. Stir to mix well.
- Rub the marinade evenly over the lamb chops, ensuring they are well-coated. Cover and let the lamb marinate in the refrigerator for at least 1 hour, but preferably 2-4 hours to allow the flavors to develop.
2. Prepare the Greek Salad:
- In a large bowl, combine the diced cucumber, tomatoes, red onion, and olives. If you’re using green bell pepper, add it as well. Gently toss to mix the vegetables.
- Add the crumbled feta cheese on top and sprinkle with chopped parsley and mint.
- Set the salad aside while you prepare the dressing.
3. Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper until well-combined.
- Pour the dressing over the salad and gently toss everything together until the vegetables are coated evenly. Adjust seasoning to taste.
4. Grill the Lamb:
- Preheat your grill or grill pan over medium-high heat.
- Remove the lamb from the marinade and shake off any excess. Grill the lamb chops for about 4-5 minutes on each side, depending on thickness, for medium-rare. Cook longer if you prefer well-done lamb.
- Once grilled to your desired doneness, remove the lamb from the grill and let it rest for 5 minutes.
5. Assemble the Dish:
- Serve the Greek salad on a large platter or individual plates.
- Slice the grilled lamb and arrange it on top of the salad or serve it on the side.
- Optionally, drizzle a little extra olive oil over the lamb and sprinkle with more fresh herbs if desired.
Tips for Success:
- Lamb Selection: Choose tender cuts of lamb such as loin chops or shoulder chops. These cuts grill quickly and develop a beautiful char while staying juicy inside.
- Marinating: Letting the lamb marinate for a few hours will infuse it with flavor. If you’re short on time, try to marinate for at least 30 minutes.
- Salad Variations: You can add other classic Greek ingredients like capers or use a mix of red and yellow tomatoes for added color.