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Photo of Greek Lamb Salad by WW

Greek Lamb Salad

6
Points® value
Total Time
35 min
Prep
25 min
Cook
10 min
Serves
4
Difficulty
Easy
Tender, marinated lamb served on crisp lettuce and sprinkled with cucumbers, tomatoes and fresh mint. Then drizzled with a tangy yogurt sauce.

Ingredients

0% fat natural Greek yogurt

150 g

Lemon Juice, Fresh

2 teaspoon(s), fresh

Garlic

1 teaspoon(s), chopped, finely chopped

Salt

½ teaspoon(s)

Ground Cumin

½ teaspoon(s), level, or cumin seeds

Lamb Leg, Lean, raw

450 g, about 3 boneless lamb steaks cut 2cm-thick each

Mint, Fresh

110 g, leaves, cut into slivers

Lettuce

4 portion(s), cut into shreds

Cucumber

½ individual, extra large, diced

Tomato

1 medium, diced

Onion

½ medium, red, thinly sliced

Instructions

  1. In a small bowl, combine yogurt, lemon juice, garlic, salt and cumin. Pour 1/4 of dressing into a resealable food storage bag; add lamb. Seal bag and turn to coat. Cover remaining yogurt mixture (this will be the dressing). Refrigerate dressing and lamb at least 30 minutes or up to 8 hours.
  2. Preheat grill. Lift lamb from marinade and place lamb on grill. (Discard marinade). Grill, turning once, about 8 minutes, or longer until desired doneness. Remove lamb to cutting board and thinly slice.
  3. Stir 1/2 of mint into refrigerated dressing. Place 1/4 of shredded lettuce on each of 4 plates; top each with a heaping of lamb. Scatter with remaining mint, cucumber and tomato, and 2 tablespoons of onion. Repeat with remaining ingredients to make 4 salads. Drizzle each with dressing and serve.

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