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Greek Salad with Seared Lamb
and tomatoes / cucumbers

Active: 30 Total: 50
Marinated and seared lamb chops are a warm and hearty addition to these otherwise classic Greek salads.
Smarts: If you don't prefer the bite of raw onions, soak them in cool water and then drain well before adding them to the salad. This simple step will help mellow their flavor.
Cooking methods: This recipe includes instructions for using the stovetop or grill. Select your preferred method.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Lemon-Marinated Lamb:
  • Parsley, fresh - 1 Tbsp , chopped
  • Lemon zest - 1 tsp
  • Oil, cooking - 2 Tbsp
  • Lamb loin chops - 4 (sub pork chops or your favorite cut of steak)
Greek Vinaigrette:
  • Dill, fresh - 1 tsp , chopped
  • Vinegar, red or white wine - 1 Tbsp
  • Lemon juice - 2 tsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1/2 tsp
  • Oil, olive - 3 Tbsp
Greek Salad:
  • Cucumbers - 8 oz , chopped
  • Onions, medium and red - 1/4 , thinly sliced
  • Tomatoes, medium - 2 , chopped
  • Olives, pitted Kalamata - 1/2 cup , drained and rinsed (sub any type of olive)
  • Mixed greens - 8 oz (sub any type of lettuce)
  • Sunflower seeds - 1/3 cup

Nutrition Facts

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Choose Cooking Method

Prep

  1. Make marinade - Finely chop parsley. Zest lemon. Whisk together cooking oil, parsley, and lemon zest. (Can be done up to 5 days ahead)
  2. Lamb - Combine with marinade, turning to coat. Tenderize with a fork. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
  3. Make vinaigrette - Chop dill. Whisk together dill, vinegar, lemon juice, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
  4. Cucumbers / Onions / Tomatoes - Prep as directed. (Can be done 1 day ahead)
  5. Olives - Drain and rinse.

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Make

  1. Drain marinade off lamb (discard marinade). Season on both sides with some salt and pepper.
  2. Heat grill to 425F / 218C degrees, leaving one part over direct heat and one part over indirect heat.
  3. Brush grates with some oil and place lamb chops over direct heat. Sear lamb on both sides until grill marks show. Transfer to indirect heat and continue cooking with the lid closed until lamb chops are cooked to your liking (130F / 54C degrees for medium-rare, 140F / 60C for medium, and 150F / 66C degrees for well-done).
  4. Transfer lamb to a cutting board and let rest, covered, for 5 minutes.
  5. After lamb has rested, thinly slice.
  6. To assemble salads, toss together greens, cucumbers, onions, tomatoes, olives, and sunflower seeds. Add vinaigrette until dressed to your liking.
  7. Divide salad between serving bowls and top each bowl with warm sliced lamb. Enjoy!

Prep

  1. Make marinade - Finely chop parsley. Zest lemon. Whisk together cooking oil, parsley, and lemon zest. (Can be done up to 5 days ahead)
  2. Lamb - Combine with marinade, turning to coat. Tenderize with a fork. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
  3. Make vinaigrette - Chop dill. Whisk together dill, vinegar, lemon juice, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
  4. Cucumbers / Onions / Tomatoes - Prep as directed. (Can be done 1 day ahead)
  5. Olives - Drain and rinse.

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Learn More

Make

  1. Drain marinade off lamb (discard marinade). Season on both sides with some salt and pepper.
  2. Heat a skillet over medium-high heat. Add some cooking oil and then lamb chops. Put the chops in the pan with the fat facing down and cook until the fat renders and becomes crisp (it’s okay if the chops are touching during this step), 4 to 5 minutes. Then sear on both sides until lamb chops are golden brown and cooked to your liking (130F / 54C degrees for medium-rare, 140F / 60C for medium, and 150F / 66C degrees for well-done).
  3. Transfer lamb to a cutting board and let rest, covered, for 5 minutes.
  4. After lamb has rested, thinly slice.
  5. To assemble salads, toss together greens, cucumbers, onions, tomatoes, olives, and sunflower seeds. Add vinaigrette until dressed to your liking.
  6. Divide salad between serving bowls and top each bowl with warm sliced lamb. Enjoy!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


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