Greek Lamb Salad
0% fat natural Greek yogurt
Lemon Juice, Fresh
2 teaspoon(s), fresh
1 teaspoon(s), chopped, finely chopped
½ teaspoon(s), level, or cumin seeds
Lamb Leg, Lean, raw
450 g, about 3 boneless lamb steaks cut 2cm-thick each
110 g, leaves, cut into slivers
4 portion(s), cut into shreds
½ extra large, diced
1 medium, diced
½ medium, red, thinly sliced
- 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.
- 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.
- 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.