Main/Salads

Greek Lamb Salad

Marked for Revision Time: 2 hr Yields: serves (I think) Cost: $9.65 per serve Difficulty: 5/10

Retroactively from The Cooking Collective. I remember one of the first times I was home alone for long enough that I needed to buy groceries I decided I really wanted to make this for whatever reason, and then I bought this enormous amount of lamb and had to eat nothing but lamb the whole time. That’s why I found out what a tagine is.

Ingredients

    marinade

  • Lemon 0.25 whole (1 tbsp juice)
  • Fresh rosemary 2 sprigs
  • Fresh thyme 4 sprigs
  • Garlic 3 cloves
  • Dried oregano 2 tsp
  • Olive oil 3 tbsp
  • Lamb shoulder (backstrap?) 600 grams (500 after trim)

    • tzatziki

  • Yoghurt 1 cup
  • Cucumber 1 whole (1 cup grated)
  • Garlic 2 cloves
  • Lemon 0.25 whole (1 tbsp juice)
  • Olive oil 2 tbsp
  • Salt 0.5 tsp

    • salad

  • Tomato 3 whole
  • Cucumber 1 whole
  • Red onion 0.5 whole
  • Feta 150 grams
  • Kalamata olives 0.5 cups
  • Lemon 0.25 whole (2tbsp juice)
  • Olive oil 2 tbsp

Steps

    marinate

  1. Trim and dice lamb into 2cm pieces. Juice lemon for marinade, chop rosemary and thyme, crush garlic, combine with other marinade ingredients in a large bowl.
  2. Cover with cling film and put in fridge for 2 hours.

    3. tzatziki

  3. Grate cucumber, squeeze dry with paper towel. Crush 2cl garlic.
  4. Combine tzatziki ingredients, cover and keep in fridge until serving.

    5. salad

  5. Dice tomatoes into 1.5cm pieces, quarter and dice cucumber into 1.5cm pieces, halve and thinly slice red onion. Juice lemon. Break feta into large pieces.
  6. Combine all salad ingredients.
  7. Toss mariande. On high heat in oil, fry lamb in batches until seared but still pink in middle. Rest for 10 minutes.
  8. Salad on plate, top with lamb, drizzle tzatziki.