Greek Lamb Salad


  • ΒΌ lemon, zest and JuicePersonel Training
  • 2 stalks rosemary, leaves finely chopped
  • 1 clove garlic, peeled and crushed
  • 1-tablespoon olive oil
  • 1 x 300g lamb steak
  • Sea salt
  • 1 lettuce, leaves torn
  • 200g baby spinach leaves
  • 1 large ripe tomato, roughly chopped
  • 80g black olives, pitted
  • 100g feta cheese, crumbled

    For the dressing:

  • 45ml olive oil
  • 45 ml lemon Juice
  • 1 clove garlic, peeled and crushed


  1. In a bowl, mix the zest, juice, rosemary, garlic and oil. Add the lamb and turn to coat. Refrigerate for an hour or so.
  2. Preheat a grill or grill pan. Season the lamb with salt and grill over a high heat for 4 minutes on each side or until cooked to your liking. Remove from the heat and rest for 5 minutes.
  3. In a small bowl, whisk the dressing ingredients together. In a medium serving bowl, mix the lettuce, spinach, tomato, cucumber, olives and cheese, toss with the dressing.
  4. Slice the lamb across the grain and serve with the salad.

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