Our lamb salad is bursting with flavours, this Mediterranean-inspired delight is a harmonious combination of tender lamb, crisp vegetables, and a tangy tzatziki dressing. Whether you're looking for a light and healthy meal or a crowd-pleasing option for a gathering, this lamb salad is sure to leave your taste buds dancing with joy.
What Are Greek Flavours?
No matter where you travel in Greece you will come across foods that epitomise Greek cuisine. These include olives, olive oil, oregano, garlic, lemons, and Greek cheeses such as feta, yoghurt, lamb, goat, fresh fish and seafood, and honey.
Many Greeks prefer to cook with fresh seasonal vegetables and fruit. In most areas of Greece, locals will buy their fresh fruits and veg from a weekly “Laiki” as opposed to a supermarket. It is a local farmers market where you will find fresh homegrown produce which in many cases is organic. Favourites are tomatoes, eggplant, zucchini, salad greens (Horta), lettuce, cabbage, and the list goes on.
Ingredients and Substitutions
The Greek Flavours in This Salad Are:
- Lamb - we have used lamb fillets because they are tender, cook quickly, and look good cut into rounds. You may use any cut of lamb you prefer and dice it up instead. This is also an excellent salad to make with leftovers from a lamb roast.
- Oregano, olive oil, and lemon - classic Greek flavourings used to marinate the meat and in the dressing. Try and find Greek oregano from Greek Deli as it is so much more flavourful.
- Tomatoes - we have used Roma tomatoes because they are thicker-skinned and hold up better in this salad. Any thick-skinned tomatoes would also be great, try whole cherry tomatoes or heirloom Black Russian tomatoes. If you plan on making and then eating this salad straight away, then any tomato variety will do.
- Tzatziki dressing made with Greek yoghurt, garlic, lemon and olive oil. This creamy, tangy dressing brings this salad together.
The Other Ingredients:
- Romaine Lettuce - this is a sturdy leafy green that we have used as a base and to add bulk. Try kale, iceberg or arugula instead.
- Cucumbers- Persian or Lebanese for crunch and because they are seedless
- Yellow pepper - for sunny colour, crunch and sweetness feel free to use red bell peppers
- Mint - for its pleasant refreshing aroma try some dill if you prefer.
Some Additions and Variations to try... Add some feta cheese and olives with a pure olive oil and red wine vinegar dressing instead. Use a balsamic glaze instead with some goats cheese or parmesan flakes. If you don’t like to eat lamb, you can use chicken tenderloins instead. For a vegetarian twist, substitute the lamb with grilled halloumi cheese or marinated tofu to create a delightful alternative. Some red onions would go well in this salad as well but if you are going to use them add them just before serving as they will smell in your fridge.
How to Make This Salad
This is a layered style salad as opposed to a tossed salad with the dressing served on the side. I will usually allow people to help themselves to the salad and drizzle as much dressing as they like on top.
Step 1 - Marinate the Lamb
Step 2 - Prepare the Veggies
Remove the tomato core and bottoms, slice in half lengthwise, then slice horizontally into half-moons. Arrange on top of the lettuce and season with a sprinkling of salt.
Trim the tops and bottoms of the cucumber and cut into rounds then place on top of the tomatoes.
Slice your peppers in half, remove the core and seeds, cut it in half again and slice into small 1-inch/2.5cm strips. Add to your bowl.
Step 3 - Cook Lamb To Your Liking
Step 4 - Blitz the Tzatziki Dressing
Step 5 - Assemble the Lamb Salad
🍽 Serving Suggestions
Our Lamb Salad is a satisfying meal on its own but if you can also serve it as part of a buffet alongside:
- Grilled Chicken or Shrimp Skewers: Marinate the chicken or shrimp in a flavourful blend of olive oil, lemon juice, garlic, and herbs before grilling them to perfection.
- Spanakopita: Include some delightful spinach and feta cheese-filled spanakopita as a side dish, they will add a satisfying crunch and a burst of flavour.
- Tabbouleh: a Middle Eastern parsley salad made with bulgur wheat, fresh herbs, tomatoes, cucumbers, and a zesty dressing.
- Grilled Pita Bread: Serve warm, grilled pita bread, tear off a piece of pita, scoop up some salad, and enjoy the delicious medley of flavors and textures.
- Lamb Kofta: These flavourful meatballs are made with ground lamb, onions, garlic, and aromatic spices like cumin and coriander. Grill or bake them until cooked through and serve them alongside the Greek salad. The combination of the juicy kofta and the tangy tzatziki dressing is simply mouthwatering.
- Dolmades: Or stuffed grape leaves filled with a mixture of rice, herbs, and spices.
- Lemon Roasted Potatoes: Serve lemon roasted potatoes as a hearty and satisfying side dish. Toss baby potatoes with olive oil, lemon juice, garlic, and herbs, then roast them until crispy on the outside and tender on the inside.
- Grilled Halloumi Cheese: Add a touch of indulgence by grilling slices of halloumi cheese. Halloumi has a unique texture that becomes beautifully crispy when grilled. The salty and savoury taste of the cheese pairs well with the lamb salad and adds a satisfying richness to the meal.
Tips and Questions (FAQs)
Lamb Cooking Tips
Lamb fillet has virtually no fat or connective tissue making it the most tender cut of lamb.
The key to cooking your lamb fillets perfectly is cooking them on high heat so that they you get a good sear on them.
- Allow the lamb fillets to come to room temperature before cooking, placing cold fillets in your pan will lower its temperature.
- Preheat a heavy based pan until it is very hot so that the meat sizzles when you place it in your pan.
- Cook it on one side until you see moisture beads forming this can take anywhere from 3 minutes to 10 minutes depending on the thickness of your fillet for medium-rare to medium.
- If you prefer your it well done then lower the heat to medium and cook it for a further 3-5 minutes. Again this will depending on the thickness of your fillets.
- Remove the fillets to a plate and allow them to rest for 5-10 minutes before serving.
Can I Make It Ahead?
- This salad can be made a day ahead and kept covered in your fridge without the dressing.
- Make the dressing 4-5 days in advance and keep covered in a container in the fridge, make sure to keep it in the cooler part of your refrigerator and not in the door.
How to Meal-Prep for Lunches
An ideal salad for weekday lunches as it made with sturdy ingredients and is very satisfying.
Make up the salad in individual containers with the dressing in a separate container to pour over the salad just before eating.
How to Store Lamb Salad
This salad is still great if kept in the fridge even after a few days. Keep it in an air-tight container with the dressing kept separately.
Looking for More Main Meal Salads?
- Salad Spinner
- Non-stick frypan
- Small Food Processor or High-Speed / Bullet Blender
- 500 grams lamb fillets (approximately 17.6 ounces)
- 1 teaspoon Greek oregano, dried
- ¼ cup lemon juice, freshly squeezed
- 2 tablespoons lemon zest
- 3 tablespoons olive oil
- Sea salt and cracked black pepper
- ½ head cos/romaine lettuce (approximately 350 grams / 12.4 ounces)
- 3 medium Roma tomatoes (approximately 300 grams / 10.6 ounces)
- 1 large Lebanese cucumber (approximately 150 grams / 5.3 ounces)
- 1 small yellow pepper/capsicum (approximately 170 grams / 6 ounces)
- ¼ cup mint leaves (washed and dried for a garnish)
- 1 cup tzatziki*
- ⅓ cup olive oil
- 2 tablespoons lemon juice
- Zest of 1 lemon
- Place the lamb strips in a container add the oil, zest, oregano and season with some sea salt and cracked back pepper.
- Keep covered while you prepare the vegetables for the salad. Just keep them in a cool place but not in the fridge as adding cold fillets to a hot pan lowers the temperature in the pan and you will not be able to get a good sear on the fillets.
- Wash all the vegetables and pat dry with a clean towel.
- Cut off the lettuce core and remove any damaged outer leaves then shred. Place on the bottom of your salad bowl.
- Remove the tomato core and bottoms, slice in half lengthwise, then slice horizontally into half-moons. Arrange on top of the lettuce and season with a sprinkling of salt.
- Trim the tops and bottoms of the cucumber and cut into rounds then place on top of the tomatoes.
- Slice your peppers in half, remove the core and seeds, cut it in half again and slice into small 1 inch strips. Add to your bowl.
- Preheat a non-stick, frypan on medium to high heat.
- Take your lamb strips and add to your hot pan. Sear on each side for approximately 3 minutes. Add a squeeze of lemon juice to the hot pan; the lamb absorbs the lemon flavour better this way. Remove to a plate and allow to rest for five minutes.
- Add all dressing ingredients to a blender, season with sea salt and cracked black pepper.
- Blitz to combine, taste and adjust seasonings according to your preferences.
- Slice your lamb into rounds and place on top of the peppers, add the mint leaves on top, keep your salad chilled until you are ready to serve with the dressing on the side. Great with warm pita bread.
- Make your own authentic tzatziki with our families recipe!