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Greek lamb salad platter
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Prep Time:
255 minutes
Cook Time:
10 minutes
Total Time:
265 minutes
Mouthwatering Greek salad with juicy lamb, creamy feta, and crunchy lettuce.
Ingredients:
  • 60ml (1/4 cup) red wine
  • 36.40 gm extra virgin olive oil, plus extra, to drizzle
  • 2 fresh bay leaves, torn
  • 2 tsp chopped fresh thyme leaves
  • 2 garlic cloves, smashed, halved
  • 500g lamb backstraps
  • 4 thick slices crusty bread
  • Black olive tapenade, to spread
  • 1 baby cos lettuce, leaves separated
  • 300g block feta, coarsely crumbled
  • 1 red onion, very thinly sliced
  • 4 qukes (baby cucumbers), thinly sliced lengthways
  • Cherry truss tomatoes, to serve
  • Fresh oregano sprigs, to serve
  • 80ml (1/3 cup) extra virgin olive oil
  • 42.00 gm fresh lemon juice
  • 1 small garlic clove, finely chopped
Instructions:
  • In a glass or ceramic bowl, mix together wine, olive oil, bay leaves, thyme, and garlic. Season generously with pepper. Add the lamb, ensuring it's coated well. Cover and refrigerate for 4 hours to marinate.
  • Prepare the dressing by combining all the ingredients in a screw-top jar. Season with your favorite spices. Seal the jar and shake vigorously to mix everything together. Let it rest to enhance the flavors.
  • Heat up a barbecue grill or chargrill pan on high. Take the lamb out of the marinade and dry it off. Grill for 3-4 minutes per side for medium-rare or to your desired doneness. Let it rest for 5 minutes, then slice and serve.
  • Drizzle bread generously with extra oil and grill on the barbecue or chargrill pan until charred on both sides, about 1-2 minutes per side. Top with olive tapenade before serving.
  • Assemble the lamb, bread, lettuce, feta, onion, cucumber, and tomatoes on a platter. Drizzle with olive oil and sprinkle with oregano before serving with the dressing.

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