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Greek-style Lamb Salad

Whip up a fresh Greek-style lamb salad tonight. With juicy lamb, creamy feta and crunchy ciabatta, it’s a simple, zesty dinner win.
Recipe Tip Make sure washed salad greens are dried well before using in a salad. Any residual water will dilute the dressing making it watery and tasteless.
Photo of Greek-style Lamb Salad

Ingredients

  • 2 cups ciabatta bread, ripped into rough 2cm sized pieces
  • 1/2 teaspoons dried oregano
  • 1 cups baby spinach leaves
  • 600 grams lamb shortloins
  • 200 grams feta, crumbled
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, peeled and diced 2 cm
  • 1/2 cup black olives
  • 4 sundried tomatoes, thinly sliced
  • 3 tablespoons white wine vinegar
  • 3 cloves garlic, finely chopped
  • 2 cup baby cos leaves
  • 6 tablespoons olive oil
  • 2 cups ciabatta bread, ripped into rough 2cm sized pieces
  • 1/2 teaspoons dried oregano
  • 1 cups baby spinach leaves
  • 600 grams lamb shortloins
  • 200 grams feta, crumbled
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, peeled and diced 2 cm
  • 1/2 cup black olives
  • 4 sundried tomatoes, thinly sliced
  • 3 tablespoons white wine vinegar
  • 3 cloves garlic, finely chopped
  • 2 cup baby cos leaves
  • 6 tablespoons olive oil

Method

  1. Step 1 of 13
    Preheat the oven to 200°C
  2. Step 2 of 13
    Place the Ciabatta, a quarter of the garlic, the oregano and half the olive oil in a roasting dish.
  3. Step 3 of 13
    Season well, mix thoroughly and spread the Ciabatta out in the dish.
  4. Step 4 of 13
    Place in the oven for 10 minutes or until the Ciabatta is browned and crisp.
  5. Step 5 of 13
    Remove from the oven, cool and reserve.
  6. Step 6 of 13
    Place the Cos and spinach leaves on a large serving platter.
  7. Step 7 of 13
    Sprinkle the Ciabatta on top.
  8. Step 8 of 13
    Season the lamb.
  9. Step 9 of 13
    Heat the remaining olive oil in a frying pan over moderate heat and pan-fry the lamb for 3-4 minutes on each side until pink and juicy but cooked.
  10. Step 10 of 13
    Remove from the pan. Allow to rest for 5 minutes then slice thinly.
  11. Step 11 of 13
    Place the sliced lamb on the salad.
  12. Step 12 of 13
    Sprinkle the feta, tomatoes, cucumber, olives and sundried tomatoes on top.
  13. Step 13 of 13
    Mix the extra virgin olive oil and vinegar together. Taste and season, then drizzle this evenly over everything.

Method

  1. Step 1 of 13
    Preheat the oven to 200°C
  2. Step 2 of 13
    Place the Ciabatta, a quarter of the garlic, the oregano and half the olive oil in a roasting dish.
  3. Step 3 of 13
    Season well, mix thoroughly and spread the Ciabatta out in the dish.
  4. Step 4 of 13
    Place in the oven for 10 minutes or until the Ciabatta is browned and crisp.
  5. Step 5 of 13
    Remove from the oven, cool and reserve.
  6. Step 6 of 13
    Place the Cos and spinach leaves on a large serving platter.
  7. Step 7 of 13
    Sprinkle the Ciabatta on top.
  8. Step 8 of 13
    Season the lamb.
  9. Step 9 of 13
    Heat the remaining olive oil in a frying pan over moderate heat and pan-fry the lamb for 3-4 minutes on each side until pink and juicy but cooked.
  10. Step 10 of 13
    Remove from the pan. Allow to rest for 5 minutes then slice thinly.
  11. Step 11 of 13
    Place the sliced lamb on the salad.
  12. Step 12 of 13
    Sprinkle the feta, tomatoes, cucumber, olives and sundried tomatoes on top.
  13. Step 13 of 13
    Mix the extra virgin olive oil and vinegar together. Taste and season, then drizzle this evenly over everything.

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