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My Big Fat Greek Lamb Salad




Source of Recipe


the web


List of Ingredients




# 1/2 cup olive oil
# 1/4 cup fresh lemon juice
# 2 teaspoons ground cumin
# 1 teaspoon salt
# 1/2 teaspoon black ground pepper
# 4 cloves crushed garlic
# 2 pounds lean lamb (shoulder or leg), cut into stir-fry strips
# Greek Cucumber-Mint Dressing:
# 2 cups low-fat plain yogurt (or whole-milk yogurt, for more body)
# 11/2 cups peeled and seeded grated or diced cucumber
# 2 tablespoons fresh chopped mint, plus sprigs for garnish (divided)
# 2 cloves minced garlic
# 1/2 teaspoon ground cumin
# Salt and pepper to taste
# 2 tablespoons olive oil (if sauteing lamb cubes, not using leftover lamb)
# Salad:
# 6 to 8 cups mixed salad greens
# 2 lemons, one cut in half, the other sliced into 6 wedges
# 1 to two 6-ounce jars marinated artichoke hearts, drained, reserving oil
# Salt and pepper
# 1 medium red or yellow bell pepper, sliced (or half of each)
# 1/2 small red onion, sliced thin, separated into rings
# 1/2 cup pitted kalamata olives
# 4 ounces small cubes or crumbled feta cheese (about 1 cup)
# 2 small tomatoes, sliced in wedges
# Pita breads, cut into triangles and warmed

Recipe



To make marinade: Combine olive oil, lemon juice, cumin, salt, pepper and crushed garlic; pour into a large sealable plastic bag. Add lamb and marinate for 30 minutes. To make dressing: In a medium bowl, combine yogurt, cucumber, mint, minced garlic, 1/2 teaspoon cumin, and salt and pepper. Refrigerate.

Meanwhile, heat 2 tablespoons olive oil in large frying pan on high heat. Remove meat from marinade and pat dry. Stir-fry in batches until medium-rare, or to your liking. Season lightly with salt and pepper, if necessary. Keep warm. To assemble salad: In a large bowl, drizzle greens with juice from cut lemon or with reserved oil from artichoke hearts, adding light sprinkling of salt and pepper. Toss. Place salad greens on a platter. Scoop cooked lamb into the middle of greens. Scatter artichoke hearts, bell pepper slices, onion rings, olives and cheese over top. Arrange tomato wedges and lemon wedges around rim of platter. Drizzle salad with a little cucumber dressing, garnish top with mint sprigs. Serve with pita triangles and remaining dressing on the side.

-- Adapted from Maryann Stanko, Corvallis second-place, amateur division 2003 Canby Flock and Fiber Festival