Greek Lamb and Salad Dinner Recipe

Introduction

This Greek Lamb and Salad Dinner is a fresh and flavorful meal perfect for warm evenings. Tender lamb steaks are marinated and grilled, then served alongside a vibrant salad and toasted bread. It’s a simple yet delicious way to enjoy Mediterranean flavors at home.

Ingredients

• 600 g / 20 oz lamb steaks (4 pieces)
• 2 large cucumbers
• 4 medium tomatoes
• 1 red onion (Spanish onion)
• 1/2 cup combined parsley and mint leaves
• 1/2 small garlic clove
• 1/4 cup crumbled feta cheese
• 16 olives (black or green)
• 2 tsp dried oregano
• 8 slices sourdough bread
• Salt and pepper
• 1/2 cup extra virgin olive oil
• 1/4 cup lemon juice
• 2 tsp honey
• 1/2 garlic clove, minced
• 1 tsp salt
• Black pepper

Instructions

1. Step 1: Combine the dressing ingredients—olive oil, lemon juice, honey, minced garlic, salt, and black pepper—and mix well or put into a jar and shake.
2. Step 2: Pour 1/4 cup of the dressing onto the lamb steaks along with dried oregano, salt, and pepper. Use your hands to coat the lamb evenly.
3. Step 3: (Optional) To freeze, place the lamb and marinade in a ziplock bag, remove excess air, and freeze. When ready to cook, defrost completely and bring to room temperature.
4. Step 4: Heat a BBQ grill or a heavy-based pan over high heat.
5. Step 5: Remove lamb from marinade and cook on the BBQ or pan for 1 to 1 1/2 minutes on each side, or until cooked to your liking. Remove and cover loosely with foil to rest.
6. Step 6: Cut cucumbers vertically into 8 pieces each.
7. Step 7: Slice tomatoes into thick rounds.
8. Step 8: Peel and thinly slice the red onion.
9. Step 9: Toast sourdough bread in a toaster or on the BBQ/grill. While still warm, rub with the cut side of a garlic clove. Optionally, drizzle with extra olive oil.
10. Step 10: Slice the rested lamb into thin pieces.
11. Step 11: Assemble the salad by placing 4 cucumber slices on each plate, topping with tomato, red onion, and olives.
12. Step 12: Add the sliced lamb on top, then sprinkle with crumbled feta and chopped parsley and mint leaves.
13. Step 13: Drizzle remaining dressing over the salad and serve with the toasted bread on the side.

Tips & Variations

• Use fresh herbs for the dressing and salad to maximize flavor and freshness.
• You can substitute lamb steaks with lamb chops or shoulder pieces if preferred.
• For a spicier touch, add a pinch of chili flakes to the marinade or dressing.
• Try using different types of olives like Kalamata for a more authentic flavor.
• Serve with pita bread instead of sourdough for a lighter option.

Storage

Store any leftover lamb and salad components separately in airtight containers in the refrigerator for up to 2 days. Reheat lamb gently in a pan or microwave to avoid drying out. The toasted bread is best served fresh but can be lightly toasted again before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the marinade and salad ahead of time?

Yes, the marinade can be made and used to marinate the lamb a few hours ahead or even overnight for more flavor. Salad ingredients can be prepped but assemble just before serving to keep vegetables fresh.

How do I know when the lamb is cooked properly?

Lamb steaks cooked for 1 to 1 1/2 minutes per side over high heat will typically be medium-rare to medium, which is ideal for tender lamb. Adjust time slightly for your preferred doneness and thickness of steaks.

Greek Lamb and Salad Dinner Recipe

---

★★★★★

4.8 from 119 reviews

• Author: Aiden
• Total Time: 20 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

A vibrant and flavorful Greek-inspired lamb and salad dinner featuring marinated grilled lamb steaks served alongside a fresh cucumber, tomato, and olive salad topped with crumbled feta and herb dressing, accompanied by toasted sourdough bread.

---

Ingredients

Scale 1x2x3x

Lamb and Marinade

• 600 g / 20 oz lamb steaks (4 pieces)
• 2 tsp dried oregano
• Salt and black pepper, to taste
• 1/2 cup extra virgin olive oil
• 1/4 cup lemon juice
• 2 tsp honey
• 1/2 garlic clove, minced
• 1 tsp salt

Salad

• 2 large cucumbers
• 4 medium tomatoes
• 1 red onion (Spanish onion)
• 1/2 cup combined parsley and mint leaves
• 16 olives (black or green)
• 1/4 cup crumbled feta cheese

Bread

• 8 slices sourdough bread
• 1/2 garlic clove (for rubbing toast)
• Extra virgin olive oil (optional, for drizzling on toasted bread)

---

Instructions

1. Prepare the Dressing: Combine the extra virgin olive oil, lemon juice, honey, minced garlic, salt, and black pepper in a bowl and mix well, or place the ingredients in a jar and shake until emulsified.
2. Marinate the Lamb: Pour 1/4 cup of the dressing, dried oregano, and a pinch of salt and pepper onto the lamb steaks. Use your hands to coat the lamb evenly with the marinade. Optional freezing step: Place the marinated lamb in a ziplock bag, remove air, and freeze. Thaw completely and bring to room temperature before cooking.
3. Heat Cooking Surface: Heat a BBQ grill or a heavy-based pan on the stovetop over high heat until very hot.
4. Cook the Lamb: Remove the lamb from the marinade and place on the grill or pan. Grill each side for 1 to 1 1/2 minutes or until cooked to your desired doneness. Remove lamb from heat, place on a plate, and cover loosely with foil to rest.
5. Prepare the Salad Vegetables: Cut each cucumber vertically into 8 pieces. Slice the tomatoes into thick slices. Peel and finely slice the red onion.
6. Toast the Bread: Toast the sourdough slices either in a toaster or on the BBQ/grill. While still warm, rub the cut side of the garlic clove lightly over each slice. Optionally drizzle the toasted bread with extra olive oil.
7. Slice the Lamb: Slice the rested lamb steaks into thin slices.
8. Assemble the Plates: On each plate, arrange 4 cucumber slices, then layer with tomato slices, red onion, and olives. Place sliced lamb on top. Sprinkle with crumbled feta cheese and scattered parsley and mint leaves.
9. Finish and Serve: Drizzle the remaining dressing over the assembled salad and lamb. Serve immediately with the garlic-rubbed toasted sourdough bread on the side.

Notes

• Marinating the lamb enhances flavor and tenderness—if freezing, ensure the lamb is fully thawed before cooking.
• Adjust the grilling time depending on the thickness and personal preference for lamb doneness.
• Use fresh herbs like parsley and mint for authentic Greek flavors.
• You can substitute sourdough with other rustic breads if preferred.
• Optional olive oil drizzle on the toast adds richness but can be omitted for a lighter meal.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Dinner
• Method: Grilling
• Cuisine: Greek

Keywords: Greek lamb, grilled lamb, cucumber salad, feta cheese, Mediterranean dinner, lamb steaks, fresh herbs, garlic bread, healthy dinner