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Recipe Of The Week - Greek Lamb Salad With Feta And Olives


Greek lamb salad with feta and olives is ideal for all the family. Enjoy for lunch or an evening meal.



For the marinade:  

  • Grated zest of 1 lemon                                       
  • 2 cloves garlic, peeled and chopped                   
  • 2 sprigs rosemary, leaves stripped                     
  • salt and freshly ground black pepper                
  • 2 tbs extra virgin olive oil                                      
  • 600g lamb tenderloin   

For the salad:

  • 1 vine tomato, medium-ripe
  • 1 green tomato, medium-ripe
  • 200g cherry tomatoes on the vine, ripe
  • 1 beef tomato
  • 1 medium red onion, peeled
  • 1 cucumber, peeled
  • 1 green pepper, deseeded
  • large handful of kalamate olives, stoned
  • 2 large handfuls fresh mint leaves
  • ½ clove garlic, peeled and chopped
  • small handful fresh oregano leaves
  • small handful greek basil leaves
  • 1 tbs red wine vinegar
  • 3 tbs greek extra virgin olive oil
  • sea salt and freshly ground black pepper
  • 200g block of feta cheese  

Serves 4                                                                                                                                                                                            


  1. In a mortar and pestle, crush together the grated lemon zest, garlic, rosemary, salt, pepper and olive oil, and rub over the lamb
  2. Cut the vine tomato into wedges, slice the green tomato thinly, halve the cherry tomatoes and slice the beef tomato into large rounds. Place in a salad bowl
  3. Cut the onion into wafer-thin slices, the cucumber into 5mm slices and the pepper into rings, and add all three to the salad
  4. In a separate bowl, mash the olives lightly so they begin to seep a little juice – be careful not to break them up
  5. Roughly chop half the mint and add it to the bowl
  6. In a pestle and mortar, crush together the garlic, oregano, greek basil and the remainder of the mint to form a paste, then gradually add the vinegar. Whisk in the olive oil, and season
  7. Add this to the mint and olives and leave for 10 minutes for the flavours to come through, or until the lamb is ready to dress
  8. Heat a griddle pan and grill the lamb for 4-5 minutes on each side. Leave to rest for 5 minutes, then carve into strips
  9. Pour the dressing over the salad
  10. To finish, crumble the feta on top, lay the lamb strips over the cheese and serve


Foods to eat in April.

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Long Marston
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