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!
Servings 2 bowls
Ingredients
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
Instructions
- 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.