Greek Lamb Salad with Tzatziki

A plate of salad on a white plate, with lamb and lemon wedges

5 from 11 votes

For a fast, simple and healthy family dinner that is absolutely packed with flavour, try this Greek lamb salad recipe! Marinated grilled lamb served warm with a drizzle of fresh tzatziki turns this classic Greek salad into something truly special. And the whole dish can be on your table (from scratch) in just 15 minutes!

Prep Time10

Cook Time5

Total Time15

Course: Main Course, Salad

Cuisine: Greek

Servings:

Calories: 597kcal

Author: Andrea Geddes

Ingredients

For the tzatziki

1 cup plain Greek yoghurt unsweetened
1 cup cucumber peeled and grated
2 tbsp olive oil
2 cloves garlic crushed
salt to taste (around ½ tsp)
1 tbsp lemon juice
2 tbsp fresh dill finely chopped
1 tbsp fresh mint finely chopped

For the lamb

600 grams lamb backstrap 1.3 pounds, sliced.
2 cloves garlic crushed
¼ cup lemon juice
3 tbsp fresh oregano or 2 tbsp dried oregano
2 tsp fresh thyme chopped
½ tsp ground rosemary
3 tbsp olive oil

For the salad

3 large tomatoes chopped (or 2 punnets cherry tomatoes)
1 cucumber chopped
1 red onion sliced
½ cup peeled kalamata olives sliced
2 tbsp lemon juice
2 tbsp olive oil
4 cups mixed salad leaves (optional)
1 cup feta cheese 150 grams

Metric - US Customary

Instructions

For the tzatziki

Mix the tzatziki ingredients together in a small bowl and set aside in the refrigerator, covered, until required.

For the lamb

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.

To serve

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!

Notes

Cooking times for the lamb will vary depending on the size of the pieces. Aim for lamb that is browned on the outside and still a little pink in the middle. The lamb will continue to cook while it is resting, so it is better to remove it from the pan too early than too late!

If you have the time, set the lamb aside for at least 2 hours to marinate. Overnight is best, but not critical.

Nutrition