favorite
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rate
Prep 30 minutes
Total 30 minutes
Serves as a main
US | Metric
Ingredients
  • olive oil
  • 2 lamb steaks or fillets
  • 1 bunch asparagus, cut into smaller pieces
  • 150 g - 200 g feta cheese, crumbled
  • 2 handfuls
  • ½ small red onion, finely sliced
  • ½ bunch mint or coriander, roughly chopped
  • ¼ cucumber, cut into small chunks
  • 1 handful pitted black olives
  • juice 1/2-1 lemon
  • extra virgin olive oil
  • flaked sea salt
  • freshly ground black pepper
Greek Lamb and Feta Salad Greek Lamb and Feta Salad

Greek Lamb and Feta Salad

This is amazingly easy to put together and delicious for an alfresco summery lunch or dinner.

If you are catering for any non-meat eaters then you can simply add the lamb to individual portions at the end so that way everyone is happy.

I like to serve this with some toasted pitta bread though some bulgar wheat or couscous would be equally as tasty.



  1. Heat a frying pan until its very hot.
  2. Rub a drizzle of olive oil into the lamb and season with salt and pepper. Add to the hot pan and sear for 3-4 minutes, until cooked to your liking. Remove from the pan and leave to rest while you prepare the remaining salad.
  3. Bring a pan of salted water to the boil and cook the asparagus for just a couple of minutes until al dente. Drain and leave to cool.
  4. Scatter the feta, peas, mint or coriander, cucumber, olives, asparagus and lamb onto one serving plate or divide everything between two plates. Squeeze over as much lemon juice as you fancy, add a good drizzle of extra virgin olive oil and season with salt and pepper.
  5. Serve straight away.

Greek Lamb and Feta Salad

This is amazingly easy to put together and delicious for an alfresco summery lunch or dinner.

If you are catering for any non-meat eaters then you can simply add the lamb to individual portions at the end so that way everyone is happy.

I like to serve this with some toasted pitta bread though some bulgar wheat or couscous would be equally as tasty.


favorite
print
rate
Prep 30 minutes
Total 30 minutes
Serves as a main
US | Metric
Ingredients
  • olive oil
  • 2 lamb steaks or fillets
  • 1 bunch asparagus, cut into smaller pieces
  • 150 g - 200 g feta cheese, crumbled
  • 2 handfuls
  • ½ small red onion, finely sliced
  • ½ bunch mint or coriander, roughly chopped
  • ¼ cucumber, cut into small chunks
  • 1 handful pitted black olives
  • juice 1/2-1 lemon
  • extra virgin olive oil
  • flaked sea salt
  • freshly ground black pepper
  1. Heat a frying pan until its very hot.
  2. Rub a drizzle of olive oil into the lamb and season with salt and pepper. Add to the hot pan and sear for 3-4 minutes, until cooked to your liking. Remove from the pan and leave to rest while you prepare the remaining salad.
  3. Bring a pan of salted water to the boil and cook the asparagus for just a couple of minutes until al dente. Drain and leave to cool.
  4. Scatter the feta, peas, mint or coriander, cucumber, olives, asparagus and lamb onto one serving plate or divide everything between two plates. Squeeze over as much lemon juice as you fancy, add a good drizzle of extra virgin olive oil and season with salt and pepper.
  5. Serve straight away.