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Greek-Style Lamb Salad with Feta-Lemon Dressing

Feta-Lemon Dressing:
2 tb Red wine vinegar
2 Cloves garlic; chopped
2 Shallots; chopped
2 ts Chopped fresh oregano
1 ts Chopped fresh thyme
1 Lemon; Zest of
1 Lemon; Juice of
3/4 c Extra virgin olive oil
1/2 c Good-quality feta cheese
Freshly ground black pepper

Lamb Salad:
2 ts Olive oil
3 Cloves garlic; chopped
1/2 Onion; diced
1 1/2 lb Ground lamb
1 bn Fresh spinach; cleaned
1/4 lb Mesclun or wild greens mix
2 Roasted red bell peppers; peeled, seeded, and diced
1 Red onion; julienned
1 Cucumber; thinly sliced
1 Ripe tomato; cut into wedges
1/2 c Pine nuts; toasted

To prepare the dressing, put the vinegar, garlic, shallots, oregano, thyme, zest, and juice in a medium bowl and mix well. Slowly whisk in the olive oil until the dressing is thickened and emulsified. Add the feta and stir to mix. Season to taste with salt and pepper and stir again. Set aside.

To prepare the salad, heat the olive oil in a medium saute pan until very hot. Add the garlic and onion and lightly saute for 2 to 3 minutes. Add the lamb and cook just until cooked through, 3 to 5 minutes. Remove the pan from the heat and let the lamb cool slightly. Drain and discard the fat.

Put the spinach and mixed greens in a large bowl and toss with the bell peppers, onion, and cucumber. Add the cooked lamb and about 2 tablespoons of dressing per person and toss well. Place the salad on individual plates and top with the tomato wedges and pine nuts. Serve immediately with additional dressing on the side.

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