Chargrilled Mediterranean Lamb Salad Recipes

GREEK LAMB SALAD WITH TZATZIKI

Steps:

• Mix the tzatziki ingredients together in a small bowl and set aside in the refrigerator, covered, until required.
• Combine all of the marinade ingredients in a bowl and add the lamb. Stir until the lamb is completely covered and then cover and refrigerate. Allowing the lamb to marinate for 2+ hours or overnight is ideal, but otherwise let it sit for as long as possible while you prepare the other ingredients.
• Add all of the chopped salad ingredients into a bowl and toss with the lemon juice and olive oil.
• Heat a large frying pan (or use your BBQ for less dishes) with a little extra olive oil. Cook the lamb over a medium high heat until cooked, but still pink in the middle. Allow to rest for 3-5 minutes.
• Spread the salad over a large platter or individual plates. Top with the lamb pieces, a drizzle of tzatziki and pieces of crumbled feta. Serve immediately. Enjoy!

CHARGRILLED MEDITERRANEAN LAMB SALAD

Steps:

• Preheat a BBQ. Place chick peas, oil, garlic and lemon juice in a food processor and process until smooth. Place on the bottom of four serving plates.
• Place lamb and Greek seasoing in a plastic bag and shake to coat. Sprinkle vegetables with salt and pepper to taste.
• Place lamb and vegetables on a preheated and oiled BBQ hotplate and cook for 3-4 minutes each side. Remove and slice lamb, discard capsicum skin and slice and toss with vegetables. Place on top of hommus.
• Combine yoghurt and cinnamon and drizzle over each plate.

LIGHT MEDITERRANEAN SALAD WITH LAMB CHOPS

Steps:

• 1. Combine all of the marinade ingredients in a bowl. Add the chops, coat well and refrigerate, covered, to marinate for 20 minutes.
• 2. Meanwhile, combine all of the salad ingredients in a single large bowl.
• 3. Combine all of the dressing ingredients, then fold into the salad. Refrigerate the salad for up to 2 hours before serving, if necessary.
• 4. Remove the lamb chops from the marinade. Broil or grill about 3 inches from the heat source for 4 to 5 minutes on each side for medium-rare meat. Serve immediately with the salad alongside.