Name: Greek lamb salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 gram lamb fillets, trimmed; 2 tablespoon olive oil; 2 teaspoon lemon rind, finely grated; 1 teaspoon fresh marjoram, finely chopped; 1 clove garlic, crushed; 1 large_piece (350g) green capsicum, sliced thinly; 1 (400g) (telegraph) cucumber, diced into 2cm pieces; 400 gram grape tomatoes, halved; 2 (trimmed) celery stalks (200g), sliced thinly; 4 (green) onions, sliced thinly; 2 (baby) cos lettuces, chopped coarsely; 1 cup (150g) seeded kalamata olives; 200 gram goat fetta, crumbled; Skordalia; 2 slice stale white bread; 1/3 cup (80ml) water; 2 clove garlic, crushed; 2 tablespoon olive oil; 2 teaspoon white wine vinegar; 1 tablespoon lemon juice; Majoram dressing; 2 tablespoon olive oil; 2 tablespoon white wine vinegar; 1 tablespoon fresh marjoram, finely chopped; cayenne pepper

Ingredients

600 gram lamb fillets, trimmed

2 tablespoon olive oil

2 teaspoon lemon rind, finely grated

1 teaspoon fresh marjoram, finely chopped

1 clove garlic, crushed

1 large_piece (350g) green capsicum, sliced thinly

1 (400g) (telegraph) cucumber, diced into 2cm pieces

400 gram grape tomatoes, halved

2 (trimmed) celery stalks (200g), sliced thinly

4 (green) onions, sliced thinly

2 (baby) cos lettuces, chopped coarsely

1 cup (150g) seeded kalamata olives

200 gram goat fetta, crumbled

Skordalia

2 slice stale white bread

1/3 cup (80ml) water

2 clove garlic, crushed

2 tablespoon olive oil

2 teaspoon white wine vinegar

1 tablespoon lemon juice

Majoram dressing

2 tablespoon olive oil

2 tablespoon white wine vinegar

1 tablespoon fresh marjoram, finely chopped

cayenne pepper

Method

1.Place lamb, oil, rind, marjoram and garlic in large bowl, toss to coat lamb. Cover, refrigerate 1 hour.

2.Meanwhile, make Skordalia. Discard crusts from bread, soak in small bowl of cold water, drain. Squeeze out excess water, blend or process bread and remaining ingredients until mixture is smooth.

3.Make marjoram dressing. Combine ingredients in screw-top jar, shake well.

4.Heat large non-stick frying pan, cook lamb, in batches, until browned and cooked as desired. Cover, stand 5 minutes. Slice lamb thickly.

5.Place lamb in large bowl with remaining ingredients and dressing, toss gently to combine. Divide salad among serving plates, drizzle with skordalia.

Skordalia is a pungent Greek sauce or dip made with bread (or sometimes potato), garlic, lemon juice and olive oil. It can be served with almost any kind of dish from grilled meats and poultry to fish and raw vegetables.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

About your privacy