Best 3 Middle Eastern Lamb Salad With Spinach Feta Low Carb Recipes

Middle Eastern lamb salad with spinach feta is a delightful low-carb dish that combines the captivating flavors of the Middle East with the freshness of spinach and feta cheese. This tantalizing salad offers a journey of culinary exploration, introducing a symphony of zesty spices, aromatic herbs, and succulent lamb. It's an ideal choice for health-conscious individuals seeking a satisfying and flavorful meal that aligns with their dietary goals.

Check out the recipes below so you can choose the best recipe for yourself!

MIDDLE EASTERN VEGETABLE SALAD

Middle Eastern Vegetable Salad image

Provided by Ina Garten

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

10 scallions, white and green parts, thinly sliced
1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 tablespoon minced garlic (3 cloves)
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8 ounces good feta cheese, 1/2-inch-diced
Toasted pita bread, for serving

Steps:

Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

MIDDLE EASTERN LAMB SALAD WITH SPINACH & FETA (LOW CARB)

Middle Eastern Lamb Salad With Spinach & Feta (Low Carb) image

A zesty, delicious combination of flavors. High protein & very low carb. For vegetarians you can just leave the lamb off the top and it's still a nice salad, but not so much a meal anymore.

Provided by littleturtle

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 leg of lamb, bone removed & butterflied (about 3 lbs)
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 dash thyme
1 teaspoon ground cumin
2 garlic cloves, pressed
1/2 cup pecan pieces
4 ounces feta cheese (4/5 of a cup)
1/4 cup extra virgin olive oil
1 1/2 tablespoons lemon juice
2 cups baby spinach leaves
1 cup mint leaf, coarsely chopped
salt, to taste
pepper, to taste

Steps:

Preheat oven to 350°F.
Rub the lamb all over with the oil and then with the seasonings.
Grill the lamb until medium-rare, turning once (internal temp 135F; about 40 minutes on an outdoor grill).
On a baking sheet, toast the pecans in preheated oven for about 10 minutes.
In a bowl, cobine the remaining ingredients and toss to mix.
Sprinkle the pecans over the top of the tossed salad.
Slice the lamb thin when it finishes cooking, then serve the salad with the grilled lamb on top.

Nutrition Facts : Calories 336.6, Fat 33.3, SaturatedFat 7.7, Cholesterol 26.8, Sodium 641.5, Carbohydrate 5.9, Fiber 2.3, Sugar 2, Protein 6.4

LAMB, FETA & MINT SALAD

Lamb, feta & mint salad image

This satisfying summer salad is very quick to make and provides an interesting use for oven chips...

Provided by Good Food team

Categories Dinner, Lunch, Main course

Time 20m

Number Of Ingredients 8

Ingredients

200g frozen oven chips
handful ready-roasted peppers from a jar - choose ones in oil
2 tsp red wine vinegar
few mint leaves, half roughly chopped
2 pinches caster sugar
85g feta cheese , crumbled into large chunks
2 handfuls baby spinach leaves
1 large lamb steak, trimmed of any fat

Steps:

Heat oven to 220C/200C fan/gas 7. Spread the chips out onto a baking tray, then bake for 12 mins. Meanwhile, whisk together 4 tsp oil from the pepper jar with the red wine vinegar, chopped mint, sugar and some seasoning. Roughly tear the peppers into smaller chunks, then put into a large bowl with the feta and spinach leaves.
Heat a griddle or frying pan, brush lamb with a little more oil from the pepper jar, then season. Cook for 2-3 mins on each side, then leave to rest on a board.
Once the chips have cooked for 12 mins, remove the tray from the oven. Cut them in half, toss with 1 tsp more oil from the pepper jar, then roast for another 3 mins. Thinly slice the lamb. Toss the hot crispy chips through the salad with the dressing, arrange on a platter or 2 dinner plates and top with the lamb.

Nutrition Facts : Calories 590 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 2.3 milligram of sodium

Tips:

Use high-quality ingredients for the best flavor. Look for fresh lamb, spinach, and feta cheese.
If you can't find ground lamb, you can grind your own lamb shoulder or leg in a food processor.
To make the salad ahead of time, cook the lamb and vegetables and then let them cool completely. Store the lamb and vegetables separately in airtight containers in the refrigerator for up to 3 days. When you're ready to serve, assemble the salad and drizzle with dressing.
Feel free to adjust the amount of dressing to your liking. If you want a more tangy dressing, add more lemon juice or vinegar. If you want a richer dressing, add more olive oil.
Serve the salad immediately or chill it for later. It's delicious either way!

Conclusion:

This Middle Eastern lamb salad is a flavorful and healthy dish that's perfect for a light lunch or dinner. It's packed with protein, vitamins, and minerals, and it's also low in carbohydrates. If you're looking for a delicious and healthy way to enjoy lamb, this salad is a great option.