Grilled Lamb with Greek Salad | The Daily Dish

BetterRecipes : better recipes - better meals

Grilled Lamb with Greek Salad

7 Comments | Written on July 20, 2011 at 5:00 am , by

When I visited Australia last year I simply fell in love with the country.  Cuddly koalas, friendly kangaroos, and delicious food!  The wine is outstanding, and the desserts are divine, but Australian lamb is second to none!

Did you know lamb is one of the fastest and easiest meats to prepare on the grill during the summer months?  It’s true!  Take a gorgeous lamb rack, cut it into chops and dinner can be served in a matter of minutes.  I am a fan of Australian lamb because it is already so succulent and tender, it doesn’t take much effort to put together a fantastic meal.  Known for its mild flavor, Australian lamb is a great choice for someone who is new to enjoying this meat.  I also like that they pasture raise and grass feed their lamb Down Under!

This recipe is nothing more than a simple garlic, oregano and paprika baste on grilled lamb chops served with a classic Greek salad.  If you want to jazz up the presentation, throw a few slices of lemon on the grill while the lamb is cooking.  They take on a fantastic char-grilled color and release a wonderful aroma.  If you like, squeeze a bit of the juice on the finished recipe to brighten up the dish.  So simple and looks like something you could be served in a restaurant!

GRILLED LAMB WITH GREEK SALAD (click here to view and print recipe)

Grilled Lamb:

3 Tablespoons lemon juice

3 teaspoons oregano

2 cloves garlic, crushed

1 teaspoon paprika

salt and freshly ground black pepper, to taste

2 lamb racks, cut into individual chops

Greek Salad:

3 medium tomatoes, cut into wedges

1 medium cucumber, sliced

8 oz. feta cheese, crumbled

1/2 medium red onion, roughly choppped

3 Tablespoons olive oil

Juice from 1/2 lemon

Freshly ground black pepper

For the grilled lamb baste, combine lemon juice, oregano, garlic, paprika, salt and pepper in a small bowl.  Brush lamb chops with baste.  Grill over high heat for 4 minutes on each side or until desired doneness.  For the Greek salad:  Combine the tomatoes, cucumber, feta cheese, and red onion in a medium bowl.  Drizzle with the olive oil and lemon juice and grind black pepper over the salad.  Serve grilled lamb with the Greek salad.  Serves 4-6.

More great lamb recipes from my Better Blogger Buddies!

Roast Duck and A Big Gooey Cake – Harissa Rubbed Lamb Chops with Charmoula:

No Recipes – Quick Roast Lamb with Mint Sauce:

Savvy Eats – Baked Lamb and Veggie Packets:

7 Responses to “Grilled Lamb with Greek Salad”

  • 1

    Thank you for the link love!!

  • 2
    Jeff says:

    Colorado Lamb is some of the BEST lamb in the world and is known for it. Buy American First.
    Every Farmer I know raises their lambs also in a pasture and grass feed their lamb. Here in the USA we have some of the best farmers in the world… don’t sell them short. Support your local Farmers Please!

  • 3
    Kristina Vanni says:

    Anytime Julie! Love your blog!

  • 4
    Kristina Vanni says:

    Hi Jeff – Thanks so much for your feedback. I recently traveled to Australia and had a chance to learn about the product that is produced Down Under. It was a fantastic experience and a delicious journey. That being said, I agree that it is also important to support local farmers right here at home. Do you have any producers that you recommend or know places that carry their product? In the end, this is a flavorful and easy summer recipe that can be made using your choice of lamb, beef or even chicken!

  • 5

    Kristina, thks so much for the linkback! Your recipe looks delicious.


  • 6
    OLD GOAT says:

    Have been hungry for lamb, but have been putting it off.Your recipe made me hungry, I just called the butcher and placed an order for tomorrow for some Lamb and its from local farmers. And of course the salad which is also good with green goddess dressing

    Thanks Kristina for reminding me with the recipe

  • 7
    Kristina Vanni says:

    Oh, you ol’ goat! You are too much! Enjoy your meal tomorrow and let us know how it turns out. Keep coming back to “The Daily Dish” and I will keep you you hungry!

Leave a Reply

Your email address will not be published. Required fields are marked *