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5 from 1 vote

Lamb Salad with Tzatziki Dressing

Our lamb salad is loaded with Greek flavours and colourful vegetables. with our Tzatziki dressing adding a scrumptious creaminess to this dinner salad that is also very packable for your lunches. 
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salad
Cuisine: Greek
Keyword: Capable Cooks, keto, low carb
Servings: 4 as a main
Calories: 726kcal
Author: Anastasia Papapetros


  • Salad Spinner
  • Non-stick frypan
  • Small Food Processor or High-Speed / Bullet Blender


For the lamb marinade

  • 500 grams lamb fillets
  • 1 teaspoon oregano
  • Zest & juice from 1 lemon
  • 3 tbsps olive oil
  • Sea salt and cracked black pepper

For the salad

  • ½ cos/romaine lettuce (approximately 350 grams)
  • 3 Roma tomatoes (approximately 400 grams)
  • 1 Lebanese cucumber (approximately 150 grams)
  • 1 yellow pepper/capsicum (approximately 180 grams)
  • ¼ cup mint leaves (washed and dried for a garnish)

For the dressing

  • 1 cup tzatziki
  • cup olive oil
  • 2 tbsps 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.



Calories: 726kcal | Carbohydrates: 12g | Protein: 24g | Fat: 66g | Saturated Fat: 19g | Cholesterol: 101mg | Sodium: 375mg | Potassium: 577mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1147IU | Vitamin C: 67mg | Calcium: 133mg | Iron: 3mg