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Greek Recipes
Easter Lamb

Easter Lamb

with Traditional Greek Salad

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3.1 / 4 Ratingout of 756 ratings
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Don’t fear! We’re sending you more than salad for dinner. Greek Salad is a real classic (even for us Aussies). Is there a better combination than crisp vegetables and creamy fetta? You are going to love this incredibly rich and flavorsome cut of lamb from our friends at Dick Stone.

Tags:Child FriendlyGluten freeHealthyHigh ProteinLow CarbUnder 30 Minutes
Allergens:Milk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1

cucumber

1

tomato

¼

red onion

¼ cup

kalamata olives

½ block

fetta cheese

(ContainsMilk)

1 bunch

oregano

2

lamb leg steaks

Not included in your delivery

3 tsp

olive oil

3 tsp

red wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1770 kJ
Fat26.2 g
of which saturates10.4 g
Carbohydrate6.7 g
of which sugars3.9 g
Protein39.3 g
Sodium748 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Bowl
Spoon
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Dice the cucumber and tomatoCube the fetta
Dice the cucumber and tomatoCube the fetta
1

To prepare the ingredients, dice the tomato and cucumber, very finely slice the red onion, halve the Kalamata olives, cube the fetta cheese and finely chop the oregano leaves.

Combine the salad ingredients
Combine the salad ingredients
2

Combine the cucumber, tomato, red onion, Kalamata olives and fetta cheese in a medium bowl. Combine the olive oil, red wine vinegar and oregano in a small bowl. Set both bowls aside.

Cut steaks into 5 mm slices
Cut steaks into 5 mm slices
3

Heat a medium frying pan over a medium-high heat. Rub the lamb leg steaks with a drizzle of olive oil and season with salt and pepper. Add the steaks to the pan and cook for 1-2 minutes on each side, for medium rare, or until cooked to your liking. Remove from the pan, place on a plate, and cover with foil to keep warm. Rest for 5 minutes then cut into 5 mm thick slices.

4

Toss the lamb slices through the salad and drizzle with the oregano dressing. Season to taste with salt and pepper.