Greek Lamb Salad Platter

Juicy lamb backstrap, creamy feta cheese and crunchy cos lettuce make the best Greek salad.

The ingredient of Greek Lamb Salad Platter

• 60ml 1 4 cup red wine
• 2 tablespoons extra virgin olive oil plus extra to drizzle
• 2 fresh bay leaves torn
• 2 teaspoons chopped fresh thyme leaves
• 2 garlic cloves smashed halved
• 500g lamb backstraps
• 4 thick slices crusty bread
• black olive tapenade to spread
• 1 baby cos lettuce leaves separated
• 300g block feta coarsely crumbled
• 1 red onion very thinly sliced
• 4 qukes baby cucumbers thinly sliced lengthways
• cherry truss tomatoes to serve
• fresh oregano sprigs to serve
• 80ml 1 3 cup extra virgin olive oil
• 2 tbs fresh lemon juice
• 1 small garlic clove finely chopped

The Instruction of greek lamb salad platter

• combine the wine olive oil bay leaves thyme and garlic in a glass or ceramic bowl season well with pepper add the lamb and turn to coat cover and place in the fridge for 4 hours to marinate
• for the dressing place all the ingredients in a screw top jar season seal and shake well to combine set aside to develop the flavours
• preheat a barbecue grill or chargrill pan on high remove the lamb from the marinade and pat dry cook for 3 4 minutes each side for medium rare or until cooked to your liking set aside for 5 minutes to rest slice the lamb
• meanwhile drizzle the bread with extra oil and cook on the barbecue or chargrill pan for 1 2 minutes each side or until charred remove and spread with olive tapenade
• arrange the lamb bread lettuce feta onion cucumber and tomatoes on a serving platter drizzle with a little extra oil and sprinkle with oregano serve with the dressing

Nutritions of Greek Lamb Salad Platter

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