Greek-Style Roast Lamb & Olive Salad
with Fetta Cheese
- Milk
Who says salads have to be boring? Enjoy this spin on the classic Greek-style salad with a refreshing combination of crunchy vegetables, rich lamb and tangy dressing complete with crumbles of creamy fetta! This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Ingredients
1 packet
lamb rump
1
tomato
1
cucumber
1 sachet
dried oregano
1 bag
mixed salad leaves
1 packet
kalamata olives
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
Dijon mustard
Not included in your delivery
olive oil
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over and place, fat-side down, in a large frying pan. • Place pan over medium heat and cook undisturbed until golden, 10-12 minutes. • Increase the heat to high and sear lamb rump on all sides for 30 seconds. Transfer, fat-side up, to lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes (the meat will keep cooking as it rests).
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Meanwhile, roughly chop tomato and cucumber.
• While the lamb is resting, in a large bowl, combine Dijon mustard, a pinch of dried oregano, the honey, a drizzle of vinegar and a good drizzle of olive oil. • Add mixed salad leaves, cucumber, tomato, and kalamata olives. Season to taste.
• Slice lamb. • Divide Greek-style olive salad between bowls. Top with roast lamb. • Crumble over fetta cubes to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found the lamb tender and delicious. Some suggested adding lemon juice while cooking for a tasty glaze.
- Ease of prep: Customers praised the dish as quick, easy to prepare, and perfect for summer.
- Suggestions: Several recommended adding red onion or potatoes. Some felt it needed more seasoning or a carbohydrate side like couscous.
- Portions: A few customers mentioned the portion size was small for two people, particularly after the lamb shrank during cooking.
- Seasoning: Some found the dish bland and suggested using more oregano or additional herbs to boost flavour.
