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
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
- 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.
- 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.
- Heat Cooking Surface: Heat a BBQ grill or a heavy-based pan on the stovetop over high heat until very hot.
- 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.
- Prepare the Salad Vegetables: Cut each cucumber vertically into 8 pieces. Slice the tomatoes into thick slices. Peel and finely slice the red onion.
- 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.
- Slice the Lamb: Slice the rested lamb steaks into thin slices.
- 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.
- 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
