Greek Lamb Salad with Roasted Potatoes
With juicy garlic and rosemary lamb, a classic Greek-style salad, golden roasted potatoes, and a side of tzatziki, my Greek Lamb Salad with Roasted Potatoes is the perfect quick, easy, and healthy weeknight dinner. Big flavours, little effort, win!
I have always loved Greece, and some of my happiest memories are of travelling (and eating!) my way around the beautiful Greek islands. Today’s recipe is inspired by the glorious fresh flavours of Greek cuisine: Greek Lamb Salad with Roasted Potatoes.
This is such a quick and simple recipe to throw together, but it’s packed with flavour and fresh ingredients. Quickly marinated rosemary and garlic lamb, a classic Greek style salad with feta and Kalamata olives, all served with a side of golden roasted potatoes and a big bowl of tzatziki. So, so good!
TABLE OF CONTENTS
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Ingredients
My Greek Lamb Salad is all about big, bold flavours, so good quality ingredients make a difference. Use Greek olive oil if you can get it, plenty of fresh herbs, and pick up some really tasty looking lamb. It’s worth it.
- Lamb backstrap or lean steaks – Backstrap is a great cut of lamb as it is super lean and tender. You can use lamb leg steaks or loin chops as well.
- Garlic – What is lamb without garlic? Load this dish up with as much garlic as you like.
- Fresh rosemary – Rosemary is the perfect partner for lamb. Use fresh rosemary if you can get it (even if you have to ‘borrow’ some from that bush up the road!
- Dried oregano – I love oregano and use masses in everything. In this dish, you’ll need plenty!
- Sea salt and Black pepper – Lamb can take a reasonable amount of salt, so season generously.
- Olive oil – I always use a Greek olive oil for Greek food, particularly from Crete, if I can.
- Red wine adds a slight acidity to the dish and rounds it out beautifully. Choose one you like so you can have a glass (or two!), too.
- Baby potatoes – These roast up beautifully and hold their shape.
- Salad Greens: I like to use lamb’s lettuce or purslane in this salad (when I can get it!). You can also use rocket or baby spinach.
- Cherry tomatoes – Cherry tomatoes are sweet, juicy, and more reliable year-round than larger ones. If you have big, juicy summer tomatoes, use those instead.
- Feta cheese – Do yourself a favour and get real Greek Feta (or at least feta made with sheep and goat milk. The flavour alone is worth it.
- Kalamata olives – my all-time favourite olives. They are lucky if they make it to the salad, as this chef likes to snack on them!
- Cucumber, red onion and mint – to finish off the salad.
The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.
Instructions
Lamb and Greek Salad is a simple, summery meal that comes together super quickly. Make sure you get the oven hot and the potatoes going first so the lamb doesn’t have to wait around.
- First, marinate the Lamb. Stir together sliced garlic, rosemary, oregano, olive oil, red wine, salt, and pepper. Coat the lamb well and let it marinate for at least 30 minutes (or overnight if you want to be super organised).
- Then, roast the Potatoes. Preheat oven to 425°F (220°C). Toss cubed baby potatoes with olive oil, oregano, salt, and pepper. Spread on a baking tray and roast for 30–35 minutes until crispy and golden.
- Sear the Lamb. Heat a heavy pan, skillet or grill on high. Sear lamb 3–4 minutes per side for medium-rare. Let it rest for 5 minutes before slicing – this ensures the meat is lovely and juicy.
- Make the Dressing. Whisk together olive oil, vinegar, mustard, garlic, lemon juice, salt, and pepper in a small bowl.
- Assemble the Salad. Toss greens, tomatoes, cucumber, red onion, olives, feta, and mint with the dressing.
- Serve. Slice the lamb, scatter over dried oregano, and serve with roasted potatoes and a big bowl of tzatziki on the side.
Jay’s Cooking Tip
Make sure you taste the dressing and adjust it to suit you! Lamb is gorgeous with a slight sweetness, so I often like to add a little honey to the dressing to sweeten things up.
Frequently Asked Questions
Can I use a different cut of lamb?
Yes! Lamb leg steaks or loin chops work well. Just adjust the cooking time as needed.
Can I grill the lamb instead?
Absolutely. Cook over high heat for 4–5 minutes per side, and don’t forget to let it rest before slicing.
Can I make this salad without lamb?
Of course! This salad is fab with chicken too!
Looking for more delicious lamb recipes? Why not try one of my most popular recipes, Greek Lamb Shanks Kleftiko!
Greek Lamb Salad with Roasted Potatoes
With juicy garlic and rosemary lamb, a classic Greek-style salad, golden roasted potatoes, and a side of tzatziki, my Greek Lamb Salad with Roasted Potatoes is the perfect quick, easy, and healthy weeknight dinner.
Ingredients
for the Lamb:
- 700 g lamb backstrap or lean steaks
- 3 cloves garlic, thinly sliced
- 1 ½ tbsp fresh rosemary, chopped
- 80 ml red wine
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp sea salt
- 1 tsp black pepper, freshly ground
For the Potatoes
- 900 g new potatoes, cubed
- 4 tbsp olive oil
- 1 tsp dried oregano
- Salt & black pepper
For the Salad
- 150 g lamb’s lettuce , (or spinach/rocket)
- 125 g cherry tomatoes, halved
- 200 g feta cheese, crumbled
- 75 g Kalamata olives,
- 1 large cucumber, sliced
- 1 red onion, thinly sliced
- Small bunch of mint, chopped
- 1 tbsp dried oregano
For the Dressing
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- Juice of 1 lemon
- 2 garlic cloves, minced
- Salt & black pepper
Instructions
- MARINATE LAMB: In a medium bowl, stir together the garlic, rosemary, oregano, olive oil, red wine, salt, and pepper. Add the lamb to the bowl and toss to coat well. Marinate for at least 30 minutes (overnight is fine too).700 g lamb backstrap or lean steaks, 3 cloves garlic, 1 ½ tbsp fresh rosemary, 80 ml red wine, 3 tbsp olive oil, 1 tsp dried oregano, 1 tsp sea salt, 1 tsp black pepper
- ROAST POTATOES: Heat the oven to 220°C / 425° F. Toss the potatoes with olive oil, oregano, salt, and pepper. Roast for 30–35 minutes, until golden brown and crisp.900 g new potatoes, 4 tbsp olive oil, 1 tsp dried oregano, Salt & black pepper
- SEAR LAMB: Heat a heavy-based pan, skillet or grill on high. Sear lamb 3–4 minutes per side for medium-rare. Rest for 5 minutes, loosely covered with foil to keep it warm, then slice thickly.
- MAKE DRESSING: Whisk olive oil, vinegar, mustard, garlic, lemon juice, salt, and pepper.1 tbsp dried oregano, 4 tbsp olive oil, 2 tbsp red wine vinegar, 1 tbsp Dijon mustard, Juice of 1 lemon, 2 garlic cloves, Salt & black pepper
- ASSEMBLE: Toss greens, tomatoes, cucumber, red onion, olives, feta, and mint with the dressing.150 g lamb’s lettuce, 125 g cherry tomatoes, halved, 200 g feta cheese, crumbled, 75 g Kalamata olives,, 1 large cucumber, 1 red onion, Small bunch of mint
- SERVE: Top salad with sliced lamb, then serve with a big bowl of tzatziki and roasted potatoes.
Notes
Prefer medium lamb? Cook for 4–5 minutes per side. Don’t forget to let it rest so that it stays nice and juicy.
Dressing too tart? Add 1 tsp honey to balance the flavours.
Want to make your own tzatziki? (it’s easy and SO much tastier than store-bought!) Check out the instructions in this recipe.
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Nutrition
Serving: 1large bowl | Calories: 1134kcal | Carbohydrates: 46g | Protein: 34g | Fat: 89g | Saturated Fat: 26g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 50g | Cholesterol: 130mg | Sodium: 1043mg | Potassium: 1500mg | Fiber: 7g | Sugar: 4g | Vitamin A: 260IU | Vitamin C: 55mg | Calcium: 89mg | Iron: 6mg
Tried this recipe?I’d love to hear how it went! Please leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.
About the Author
Jay Wadams is a cookbook author, food photographer, and graduate of Le Cordon Bleu in Gastronomy and Nutrition.
Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.
