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Mediterranean chopped salad with lamb

recipe by:

Chef Adam Moore




Looking for a quick solution to weeknight dinner? Make use of leftover cooked lamb in this veggie-rich chopped salad with Greek flavors.

Portion size: 5 1/4 cups salad, 4 oz. lamb
Alternate cuts: Any cut of leftover lamb

Tahini-mint dressing:

1/2 cup Greek yogurt
1/4 cup tahini
3 tablespoons water
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
2 teaspoons fresh mint leaves, chopped
2 teaspoons spice rub for lam
1 teaspoon honey
1 small clove minced garlic

2 large heads washed and chopped romaine lettuce (12 cups)
1 pound Australian lamb cooked and shredded
1 cup diced tomato
1 cup red onion
1 cup diced cucumber
1 cup canned garbanzo beans, drained and rinsed
1/2 cup kalamata olives, chopped

For the dressing:
In a large bowl, combine all the ingredients and mix well. Refrigerate until ready to use.

For the salad:
In a large mixing bowl, combine the romaine, lamb, tomato, onion, cucumber, beans and olives. Drizzle ½ cup of the dressing around the edges of the bowl to encourage even distribution of dressing and mix it all together well. Divide the salad between 4 plates and serve immediately.

Headings will look like this.

This is supporting text for nutrition if available.