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!
Thanks to our friends at the American Lamb Board for sponsoring this post! All opinions are my own.
This recipe is so perfect for a quick meal or meal prep! I used a stew cut since it’s already perfectly cubed into bite-size pieces! Make sure you’re buying locally-produced lamb meat, so it’s the freshest possible, AND you’re supporting local farmers!
Our marinade for the meat consists of just a few simple ingredients, like I mentioned above. All you need is olive oil, lemon juice, garlic, thyme, and oregano, along with some salt and pepper. Marinate your meat for about 1 1/2 hours before cooking so the flavors have time to sink in. Pop the marinated lamb meat in a grill pan and cook over medium heat.
Next, get the rest of your ingredients together – let’s meet the cast!
- Fresh greens
- Cherry tomatoes
- Red onion
- Black Olives
- Grilled Lamb meat
- Zippy Lemon Dressing
Add some of everything to your salad bowl – this recipe makes two bowls – one for you and one for someone else, or one for now and one for later. Shake up the dressing in under a minute, using a glass jar, and pour it over your salad!
Toss everything together, and dive in! We’ve got the tender meat, the crunch from the fresh veggies, a little creamy hit from the feta, and the zippy lemon dressing brings it all together. It’s a flavor and texture party!
You can, of course, always double the recipe as well if you want to turn this into a slightly larger batch of meal prep!
And, of course, if grilling weather has already passed you by, you can make the lamb on the stovetop too. The important part is that you make and devour these salad bowls, asap!
If you’re not sure where the lamb you’re purchasing is from, ask your butcher, or use this handy contact form on the American Lamb Board website, or check out your local food co-op grocery store.
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Grilled Lamb Salad Bowls with Zingy Lemon Dressing
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!
For the Lamb Marinade
- 1 lb American lamb meat I used the lamb stew meat cut, since it's already the right size for our salads!
- 3 tbsp olive oil
- juice of 1/2 a large lemon
- 3 large cloves garlic, minced
- 1/2 tsp thyme
- 1 tbsp oregano
- generous pinch salt + pepper
For the Salad Bowls
- lettuce or mixed greens
- 1 cup chickpeas
- 1 cup black olives
- 1/2 a red onion, thinly sliced
- 1 1/2 cups cherry tomatoes, halved
- feta cheese
For the Zippy Lemon Dressing
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- splash of water
- a pinch each of salt, pepper, and sugar
- 1/8 tsp oregano
- 1 tbsp lemon juice
Marinate the Lamb Meat: Mix 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: Heat 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: Add all dressing ingredients to a jar and attach the lid securely. Shake until well combined.
Assemble Salad Bowls: Assemble your bowls! Build them starting with the lettuce, then add the veggies, lamb meat, and feta to top them off.
Serve + Store: Pour 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, I recommend storing the components separately and assembling and dressing it when you're ready to eat.
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