Greek Lamb Salad

Greek Lamb Salad | Nadia Felsch

Greek Lamb Salad
Prep time
Cook time
Total time
yield: 4
  • 1 piece lamb backstrap
  • 1 punnet heirloom tomatoes
  • 2 cucumbers
  • 2 small green capsicums
  • Few rings red onion
  • ½ cup black olives, pitted
  • 1 block good quality fetta cheese
  • 2 tablespoons fresh oregano leaves, picked
  • 1 tablespoon olive oil, to cook (+2 tablespoons to serve)
  • Salt and pepper, to taste
  1. Heat griddle or frypan over medium-high heat
  2. Add oil to cook
  3. Season room temperature lamb with salt and pepper
  4. Once pan is hot, add lamb and cook for 4 minutes per side (medium)
  5. Whilst cooking the meat, wash and slice tomatoes, cucumbers and capsicum
  6. Combine together, set aside
  7. Once meat is cooked, rest the meat for 4 minutes and slice thinly
  8. Combine with the salad ingredients, crumbled fetta, season and coat evenly
  9. with the remaining oil to serve
Fast, simple and fresh with all the classic ingredients.
A classic dish that's easy to rely on.

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