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5.0 from 12 votes

Greek Lamb and Salad Dinner

A super quick Greek dinner!

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4
Calories: 554 kcal
Course: Dinner
Cuisine: Greek

Ingredients

  • 600 g / 20 oz lamb steaks (4 pieces in total)
  • 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 lices sourdough bread
  • salt and pepper
Dressing
  • 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

    Cup of Yum
  1. Combine the Dressing ingredients and mix well (or put in a jar and shake).
  2. Pour 1/4 cup of the Dressing, dried oregano, and a pinch of salt and pepper onto the lamb steaks and use your hands to coat evenly.
  3. To freeze: Place the lamb and marinade in a ziplock bag, remove as much air as possible and freeze. To cook, defrost completely and bring back to room temperature.
  4. Heat BBQ (grill) or a heavy based pan on the stove over high heat.
  5. Remove lamb from marinade. Place lamb on BBQ (or in the pan) and grill each side for 1 to 1 1/2 minutes, or until cooked to your liking. Remove lamb steaks from the BBQ / pan onto a plate and cover loosely with foil to rest.
  6. Cut cucumber vertically into 8 pieces.
  7. Cut tomatoes into thick slices.
  8. Peel red onion and slice finely.
  9. Toast bread, either in the toaster or on the BBQ/grill. While still warm, rub lightly with the cut side of the garlic. Optional: drizzle with extra olive oil.
  10. Slice lamb into thin slices.
Assemble
  1. Place 4 slices of cucumber on each plate and top with tomato slices, red onion and olives.
  2. Place lamb on top, sprinkle over the feta, parsley and mint leaves.
  3. Drizzle over Dressing and serve with toasted bread on the side.

Notes

  • Remember the lamb will continue to cook while it is resting so it's better to take it off the heat too early than too late.
  • If you have time, set aside the lamb with the marinade to let it marinate - even 20 minutes will make a difference (up to 24 hours). But it's not critical to this dish because lamb steaks are quite small and thin, plus the meat is sliced and the dressing is drizzled on it, so it's not imperative for the meat to be infused with the marinade flavour.
  • Nutrition per serving.

Nutrition Information

Serving 584g Calories 554cal (28%) Carbohydrates 30g (10%) Protein 30.9g (62%) Fat 36.8g (57%) Saturated Fat 9.7g (49%) Cholesterol 8mg (3%) Sodium 982mg (41%) Potassium 800mg (23%) Fiber 5.2g (21%) Sugar 12.9g (26%) Vitamin A 2500IU (50%) Vitamin C 70.1mg (78%) Calcium 140mg (14%) Iron 5.6mg (31%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 554

% Daily Value*

Serving 584g
Calories 554cal 28%
Carbohydrates 30g 10%
Protein 30.9g 62%
Fat 36.8g 57%
Saturated Fat 9.7g 49%
Cholesterol 8mg 3%
Sodium 982mg 41%
Potassium 800mg 17%
Fiber 5.2g 21%
Sugar 12.9g 26%
Vitamin A 2500IU 50%
Vitamin C 70.1mg 78%
Calcium 140mg 14%
Iron 5.6mg 31%

* Percent Daily Values are based on a 2,000 calorie diet.