1. 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. 2. Dressing -- Mix the yogurt, lemon juice and zest, honey, scallions, garlic, salt, pepper. Cover and refrigerate until ready to use. 3. 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. 4. 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. 5. Finish -- Add the warm grilled lamb to the salad, add the chilled yogurt dressing, toss lightly, garnish with the cherries and raisins. 6. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
