Best 6 Greek Lamb Salad With A Creamy Yogurt Dressing Recipes

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Greek lamb salad with creamy yogurt dressing is a delicious and refreshing dish perfect for a light lunch or dinner. The combination of tender lamb, crisp vegetables, and creamy yogurt dressing creates a flavor profile that is both satisfying and invigorating. This salad is also incredibly easy to make, requiring only a few simple ingredients and minimal cooking time. With its vibrant colors and tangy flavors, this Greek lamb salad is sure to impress your friends and family.

Here are our top 6 tried and tested recipes!

GREEK LAMB SALAD WITH A CREAMY YOGURT DRESSING



Greek Lamb Salad With a Creamy Yogurt Dressing image

I have had this recipe for years and originally think it came from one of those small grocery store check out counter cookbooks. Back in the days, I hand wrote recipes I liked and often tossed the rest of the book. Even when I catered, I wrote each recipe by hand - crazy I know. Well, I am slowly going through a few old boxes and found this last night. I love lamb and Greek flavors and this just makes a great main dish salad. I use to rate my recipes and this has 4 stars which meant great, so I hope I feel the same way. I love salads and often have them for dinner, maybe with a cup of soup or just a nice slice of bread. It is a good way to eat your protein, vegetables with a bit lighter approach. For this particular recipe, I prefer a mix of mostly spinach with just a little romaine for crunch, but you can really use any mix you want. Grilled lamb (or pan seared), chickpeas, cucumber, red onion, garlic, olives, raisins and of course the yogurt dressing for a nice twist on an average salad. You can garnish with feta cheese if you like. Serve with grilled pita chips.

Provided by SarasotaCook

Categories     < 60 Mins

Time 45m

Yield 4 Main Salads, 4 serving(s)

Number Of Ingredients 25

1/2 lb boneless lamb chops, cut into thin strips
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 teaspoon minced garlic
2 teaspoons fresh rosemary, minced fine (1/2 teaspoon dried, but fresh works best if possible)
1/4 teaspoon dried oregano
1 pinch red pepper flakes
6 cups fresh Baby Spinach (note ( you could always use a mixed bag of greens as well for both the spinach and the red leaf)
2 cups lettuce, red leaf cut into bite size pieces
1 (15 ounce) can garbanzo beans, drained and rinsed
2/3 cup seedless cucumber, peeled and diced
1 small red onion, cut in quarters and thin sliced
1/4 cup kalamata olive, cut in half (black olives will also work)
1/8 cup golden raisin
1/8 cup dried tart cherry
2/3 cup plain yogurt
1/4 cup scallion (white and green parts)
1 teaspoon minced garlic
1/2 teaspoon honey
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1 pinch salt
1 pinch pepper
grilled pita chips
feta cheese (optional)

Steps:

  • Lamb -- Mix the olive oil, red wine vinegar, garlic, fresh rosemary, oregano and red pepper flakes in a baggie and add the lamb. I like to marinade the lamb at least 2-3 hours. Remove from the fridge and let it come to room temperature while you make the dressing and the salad.
  • Dressing -- Mix the yogurt, lemon juice and zest, honey, scallions, garlic, salt, pepper. Cover and refrigerate until ready to use.
  • Salad -- In a large bowl, add the lettuce, cucumber, olives, and chickpeas and toss well. Reserve the cherries and raisins for the topping as well as feta cheese which is optional.
  • Lamb -- The lamb already has some olive oil in the marinade, so I spray a grill pan or saute pan just with Pam or a non-stick spray and grill on medium high to high heat. They literally, just take a minute or two on each side. I like my meat medium rare.
  • Finish -- Add the warm grilled lamb to the salad, add the chilled yogurt dressing, toss lightly, garnish with the cherries and raisins.
  • Feta cheese is another optional garnish which I like just a little, but it is optional. And Grilled pia chips are perfect with this as well.

GREEK LAMB WITH YOGURT MINT SAUCE



Greek Lamb with Yogurt Mint Sauce image

Provided by Ina Garten Bio & Top Recipes

Time 2h49m

Yield 4 to 6 servings

Number Of Ingredients 18

4 large garlic cloves
3 tablespoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 cup good olive oil
1/2 cup dry red wine
2 racks of lamb, frenched and cut into 8 chops each
Yogurt Mint Sauce, recipe follows
6 scallions, white and green parts, chopped
1/2 cup chopped fresh mint leaves
2 tablespoons minced fresh dill
Pinch crushed red pepper flakes
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
7 ounces Greek-style yogurt (recommended: Fage Total)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
  • When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
  • Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

GREEK LAMB SALAD



Greek Lamb Salad image

Make and share this Greek Lamb Salad recipe from Food.com.

Provided by Belbo

Categories     Lamb/Sheep

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

2 potatoes, thinly sliced
1 large tomatoes, cut into wedges
1 small red onion, thinly sliced
10 kalamata olives
200 g feta, cubed
200 g mixed salad greens
500 g lamb fillets
1/2 teaspoon ground oregano
1 teaspoon finely grated fresh lemon rind
2 tablespoons lemon juice
2 tablespoons olive oil
3 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 garlic clove, crushed
1 teaspoon chopped rosemary
1 teaspoon sugar

Steps:

  • Mix oregano, lemon rind, lemon juice and ½ tsp black pepper in a small bowl.
  • Rub the mixture into the lamb fillets.
  • Put oil in pan and fry lamb.
  • Remove lamb from pan.
  • Place oil in pan and fry potato until golden.
  • For dressing, place the oil, lemon juice, garlic, rosemary and sugar in a bowl and mix together well.
  • Thinly slice the lamb and place all ingredients in a large bowl.
  • Drizzle the dressing over the ingredients and gently toss.

Nutrition Facts : Calories 788.5, Fat 62.2, SaturatedFat 24.7, Cholesterol 137, Sodium 733.8, Carbohydrate 27.6, Fiber 3.7, Sugar 6.2, Protein 30.4

GYRO SALAD WITH TZATZIKI DRESSING



Gyro Salad with Tzatziki Dressing image

If you're fond of gyros, you'll enjoy this garden-fresh salad showcasing ground lamb, crumbled feta cheese, Kalamata olives, tomatoes and a creamy, tangy dressing. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 18

DRESSING:
1 cucumber, peeled and coarsely shredded
1/2 teaspoon salt
1/2 cup sour cream
3/4 cup plain yogurt
2 tablespoons white vinegar
1 garlic clove, minced
1/2 teaspoon dill weed
1/4 teaspoon cracked black pepper
SALAD:
1/2 pound ground lamb or ground beef
1 small onion, chopped
1 teaspoon Greek seasoning or oregano leaves
1 package (10 ounces) hearts of romaine salad mix
2 tomatoes, chopped
1 package (4 ounces) crumbled feta cheese
1/2 cup pitted Greek olives, drained
Toasted pita bread wedges

Steps:

  • In a large bowl, sprinkle cucumber with salt; mix well. Let stand 5 minutes. Drain. Stir in remaining dressing ingredients. Cover and refrigerate., In a large skillet over medium-high heat, cook lamb, onion and Greek seasoning until meat is no longer pink; drain., Arrange salad mix on a large serving platter; top with tomatoes, cheese, olives and lamb. Spoon dressing over salad. Serve immediately with toasted pita wedges.

Nutrition Facts :

GREEK YOGURT RANCH SALAD DRESSING



Greek Yogurt Ranch Salad Dressing image

Made with Greek yogurt, it's zesty, creamy, and so much more wholesome and flavorful than store-bought ranch dressing.

Provided by Van Dana

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Yogurt Dressing Recipes

Time 15m

Yield 8

Number Of Ingredients 12

½ tablespoon vinegar
⅓ cup milk, or as needed
2 tablespoons dried parsley
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried basil
½ teaspoon ground black pepper
¼ teaspoon ground paprika
5 fresh chives, finely chopped
salt to taste
1 cup Greek yogurt

Steps:

  • Pour vinegar into a 1-cup liquid measure. Add enough milk to make 1/3 cup. Let sit for 5 to 10 minutes.
  • Meanwhile, combine parsley, dill, garlic powder, onion powder, basil, pepper, paprika, chives, and salt in a small bowl. Mix in Greek yogurt. Gradually stir in buttermilk to thin out dressing.

Nutrition Facts : Calories 41.9 calories, Carbohydrate 2.4 g, Cholesterol 6.4 mg, Fat 2.7 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 1.4 g, Sodium 42 mg, Sugar 1.7 g

GREEK LAMB SALAD



Greek lamb salad image

Meaty lamb steaks turn this classic Greek side into a satisfying lunch or dinner, with crunchy cucumber, juicy tomatoes and crumbled feta

Provided by Justine Pattison

Categories     Dinner, Lunch, Supper

Time 25m

Number Of Ingredients 9

½ tsp dried oregano
1 tbsp olive oil
juice ½ lemon
4 x 140g lean lamb steaks
3 large ripe tomatoes , cut into chunky pieces
½ cucumber , cut into roughly 2cm chunks
50g pitted black olives , preferably Kalamata, in brine (not oil), drained
75g feta , crumbled
small handful mint leaves

Steps:

  • Mix the oregano, olive oil, lemon juice and 1/2 tsp flaky sea salt in a large bowl and season well with ground black pepper. Put a spoonful of the dressing in a second bowl, add the lamb steaks and turn to coat. Marinate for 5 mins.
  • Heat a griddle pan over a medium-high heat, or set the grill to its hottest setting. Discard the marinade and cook the lamb on the griddle or grill for 4-5 mins each side or until done to your liking. Transfer to a plate and cover loosely with foil. Leave to rest for 3-5 mins, then slice thickly.
  • While the lamb is resting, add the tomatoes, cucumber and olives to the dressing in the large bowl and toss lightly. Divide between 4 plates and top with small chunks of feta. Place the sliced lamb on top, scatter with the mint leaves and serve.

Nutrition Facts : Calories 306 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 2.2 milligram of sodium

Tips:

  • Make sure to use high-quality lamb for the best flavor.
  • If you don't have a meat thermometer, you can check the lamb's doneness by cutting into it. It should be cooked to medium-rare or medium, depending on your preference.
  • You can use any type of vegetables you like for the salad. Some good options include tomatoes, cucumbers, onions, and bell peppers.
  • The yogurt dressing is a great way to add flavor and creaminess to the salad. Be sure to use a good quality yogurt, and season it to taste with salt, pepper, and garlic powder.
  • Garnish the salad with fresh herbs, such as parsley, mint, or oregano, for a pop of color and flavor.

Conclusion:

This Greek lamb salad is a delicious and refreshing dish that is perfect for summer. The lamb is tender and flavorful, and the vegetables are crisp and refreshing. The yogurt dressing adds a creamy and tangy flavor that ties everything together. This salad is sure to be a hit at your next party or potluck.

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