Grilled Marinated Lamb Salad

Grilled Marinated Lamb Salad

Serves 4 to 6
This salad of fresh spinach, tomatoes, grilled lamb, feta cheese and olives is a complete meal in itself. Serve with a glass of white or red wine for a treat.
  • 1 pound cubed lamb sirloin
  • 9 tablespoons extra virgin olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 2 cloves garlic, finely chopped
  • Salt and pepper, to taste
  • 4 cups baby spinach
  • 2/3 cup cubed feta cheese
  • 4 small Yukon gold potatoes, boiled until tender, peeled and sliced (optional)
  • 2 ripe tomatoes, quartered
  • 1 cucumber, peeled and sliced
  • 2 tablespoons brined capers
  • 2/3 cup pitted Kalamata olives
  • 2 tablespoons red wine vinegar
  • 2 tablespoons finely chopped mint
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Put lamb, 3 tablespoons of the oil, oregano, basil, garlic, salt and pepper into a bowl, toss well to coat, cover with plastic wrap and refrigerate for 2 to 3 hours, or overnight.

Preheat grill. Arrange lamb on skewers and grill, turning occasionally, until medium rare. (Alternately, sear lamb in a large skillet over medium-high heat in two batches until medium rare, 5 to 6 minutes.) Transfer to a plate as done and set aside.

Arrange spinach on 4 plates and top with feta, potatoes, tomatoes, cucumbers, capers and olives. Arrange cooked lamb over spinach. In a small bowl, quickly whisk together remaining 6 tablespoons oil, vinegar, mint, salt and pepper to make a dressing, then drizzle over salad and serve.
Nutritional Info: 
Per Serving: 480 calories (270 from fat), 30g total fat, 8g saturated fat, 75mg cholesterol, 710mg sodium, 27g carbohydrates, (4 g dietary fiber, 3g sugar), 25g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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