Lamb meat is marinated in a zippy mixture of olive oil, lemon juice, garlic, oregano & thyme. Grill it up and toss it with some fresh greens, black olives, chickpeas, cherry tomatoes, feta, and red onion and drizzle a zingy lemon dressing on top. It’s a delicious salad bowl that’s packed full of flavor and color!
Blue BowlPrep Time1 hr 50 minsCook Time10 minsTotal Time2 hrs
Lamb Marinade
1 lb American Lamb shoulder or leg meat cubed (or purchase lamb stew meat)
3 tbsp olive oil
0.50 juice of a large lemon
3 garlic, minced
0.50 tsp thyme
1 tbsp oregano
1 generous pinch salt + pepper
Salad Bowls
lettuce or mixed greens
1 cup chickpeas
1 cup black olives
0.50 a red onion, thinly sliced
1.50 cherry tomatoes, halved
feta cheese
Zippy Lemon Dressing
2 tbsp olive oil
1 tbsp white wine vinegar
1 splash of water
each of salt, pepper, and sugar
0.13 tsp oregano
1 tbsp lemon juice
Marinate the Lamb Meat
1Mix all marinade ingredients together in a large reusable tupperware container. Add the lamb and stir or shake the container with the lid tightly on to coat it with the marinade. Let this hang out in the fridge for 1 1/2 hours before grilling the meat.
Grill
2Heat your grill over medium heat, and lightly spray a grill pan with nonstick spray - do this AWAY from the grill. Add the marinated lamb meat to the pan and cook, stirring, for about 10 minutes. Cut into one of the larger pieces to check for doneness - if a larger piece is done, the rest should be too. Smaller pieces will be well done, and larger pieces will be medium well.
Shake up the Lemon Dressing
3Add all dressing ingredients to a jar and attach the lid securely. Shake until well combined.
Assemble Salad Bowls
4Assemble your bowls! Build them starting with the lettuce, then add the veggies, lamb meat, and feta to top them off.
Serve & Store
5Pour the dressing over, dividing it between the two bowls just before serving. Enjoy! Store any leftovers in the fridge - if you're planning to keep the second salad for the next day, store the components separately, and assembling and dressing it when you’re ready to eat.
This delicious recipe was provided by Blue Bowl. Courtesy of the American Lamb Board.
Ingredients
Lamb Marinade
1 lb American Lamb shoulder or leg meat cubed (or purchase lamb stew meat)
3 tbsp olive oil
0.50 juice of a large lemon
3 garlic, minced
0.50 tsp thyme
1 tbsp oregano
1 generous pinch salt + pepper
Salad Bowls
lettuce or mixed greens
1 cup chickpeas
1 cup black olives
0.50 a red onion, thinly sliced
1.50 cherry tomatoes, halved
feta cheese
Zippy Lemon Dressing
2 tbsp olive oil
1 tbsp white wine vinegar
1 splash of water
each of salt, pepper, and sugar
0.13 tsp oregano
1 tbsp lemon juice
Directions
Marinate the Lamb Meat
1Mix all marinade ingredients together in a large reusable tupperware container. Add the lamb and stir or shake the container with the lid tightly on to coat it with the marinade. Let this hang out in the fridge for 1 1/2 hours before grilling the meat.
Grill
2Heat your grill over medium heat, and lightly spray a grill pan with nonstick spray - do this AWAY from the grill. Add the marinated lamb meat to the pan and cook, stirring, for about 10 minutes. Cut into one of the larger pieces to check for doneness - if a larger piece is done, the rest should be too. Smaller pieces will be well done, and larger pieces will be medium well.
Shake up the Lemon Dressing
3Add all dressing ingredients to a jar and attach the lid securely. Shake until well combined.
Assemble Salad Bowls
4Assemble your bowls! Build them starting with the lettuce, then add the veggies, lamb meat, and feta to top them off.
Serve & Store
5Pour the dressing over, dividing it between the two bowls just before serving. Enjoy! Store any leftovers in the fridge - if you're planning to keep the second salad for the next day, store the components separately, and assembling and dressing it when you’re ready to eat.
Grilled American Lamb Salad Bowls
Platings & Pairings
Cosette's Kitchen