Greek Lamb Salad With A Creamy Yogurt Dressing Recipes

GREEK LAMB SALAD WITH A CREAMY YOGURT DRESSING

Greek Lamb Salad With a Creamy Yogurt Dressing image

I have had this recipe for years and originally think it came from one of those small grocery store check out counter cookbooks. Back in the days, I hand wrote recipes I liked and often tossed the rest of the book. Even when I catered, I wrote each recipe by hand - crazy I know. Well, I am slowly going through a few old boxes and found this last night. I love lamb and Greek flavors and this just makes a great main dish salad. I use to rate my recipes and this has 4 stars which meant great, so I hope I feel the same way. I love salads and often have them for dinner, maybe with a cup of soup or just a nice slice of bread. It is a good way to eat your protein, vegetables with a bit lighter approach. For this particular recipe, I prefer a mix of mostly spinach with just a little romaine for crunch, but you can really use any mix you want. Grilled lamb (or pan seared), chickpeas, cucumber, red onion, garlic, olives, raisins and of course the yogurt dressing for a nice twist on an average salad. You can garnish with feta cheese if you like. Serve with grilled pita chips.

Provided by SarasotaCook

Categories < 60 Mins

Time 45m

Yield 4 Main Salads, 4 serving(s)

Number Of Ingredients 25

Ingredients

1/2 lb boneless lamb chops, cut into thin strips
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 teaspoon minced garlic
2 teaspoons fresh rosemary, minced fine (1/2 teaspoon dried, but fresh works best if possible)
1/4 teaspoon dried oregano
1 pinch red pepper flakes
6 cups fresh Baby Spinach (note ( you could always use a mixed bag of greens as well for both the spinach and the red leaf)
2 cups lettuce, red leaf cut into bite size pieces
1 (15 ounce) can garbanzo beans, drained and rinsed
2/3 cup seedless cucumber, peeled and diced
1 small red onion, cut in quarters and thin sliced
1/4 cup kalamata olive, cut in half (black olives will also work)
1/8 cup golden raisin
1/8 cup dried tart cherry
2/3 cup plain yogurt
1/4 cup scallion (white and green parts)
1 teaspoon minced garlic
1/2 teaspoon honey
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1 pinch salt
1 pinch pepper
grilled pita chips
feta cheese (optional)

Steps:

Lamb -- Mix the olive oil, red wine vinegar, garlic, fresh rosemary, oregano and red pepper flakes in a baggie and add the lamb. I like to marinade the lamb at least 2-3 hours. Remove from the fridge and let it come to room temperature while you make the dressing and the salad.
Dressing -- Mix the yogurt, lemon juice and zest, honey, scallions, garlic, salt, pepper. Cover and refrigerate until ready to use.
Salad -- In a large bowl, add the lettuce, cucumber, olives, and chickpeas and toss well. Reserve the cherries and raisins for the topping as well as feta cheese which is optional.
Lamb -- The lamb already has some olive oil in the marinade, so I spray a grill pan or saute pan just with Pam or a non-stick spray and grill on medium high to high heat. They literally, just take a minute or two on each side. I like my meat medium rare.
Finish -- Add the warm grilled lamb to the salad, add the chilled yogurt dressing, toss lightly, garnish with the cherries and raisins.
Feta cheese is another optional garnish which I like just a little, but it is optional. And Grilled pia chips are perfect with this as well.

GREEK LAMB SALAD

Greek Lamb Salad image

Make and share this Greek Lamb Salad recipe from Food.com.

Provided by Belbo

Categories Lamb/Sheep

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 potatoes, thinly sliced
1 large tomatoes, cut into wedges
1 small red onion, thinly sliced
10 kalamata olives
200 g feta, cubed
200 g mixed salad greens
500 g lamb fillets
1/2 teaspoon ground oregano
1 teaspoon finely grated fresh lemon rind
2 tablespoons lemon juice
2 tablespoons olive oil
3 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 garlic clove, crushed
1 teaspoon chopped rosemary
1 teaspoon sugar

Steps:

Mix oregano, lemon rind, lemon juice and ½ tsp black pepper in a small bowl.
Rub the mixture into the lamb fillets.
Put oil in pan and fry lamb.
Remove lamb from pan.
Place oil in pan and fry potato until golden.
For dressing, place the oil, lemon juice, garlic, rosemary and sugar in a bowl and mix together well.
Thinly slice the lamb and place all ingredients in a large bowl.
Drizzle the dressing over the ingredients and gently toss.

Nutrition Facts : Calories 788.5, Fat 62.2, SaturatedFat 24.7, Cholesterol 137, Sodium 733.8, Carbohydrate 27.6, Fiber 3.7, Sugar 6.2, Protein 30.4

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