Warm lamb salad

This Greek-inspired salad can be eaten cold or warm, and is quick and easy to prepare as a last-minute meal.

Recipe: Warm lamb salad

Prep and cooking time: 20 mins

Serves: 4


  • 200g plain Greek yoghurt
  • 1⁄2 lemon, zested and juiced
  • 1 garlic clove, finely diced or minced
  • 1 tbsp olive oil
  • 400g lamb fillet or leg steaks
  • 4 handfuls (100g) baby spinach and/or salad leaves
  • 1⁄2 red onion, finely sliced
  • 250g cherry tomatoes, halved
  • 1 red pepper, deseeded and finely sliced


  1. Combine the Greek yoghurt, lemon zest, lemon juice, and garlic in a bowl.
  2. Heat 1 tbsp of oil in a frying pan, over medium-high heat. Season the lamb with salt and pepper, and cook to your liking (or 3mins each side). Cover with foil and set aside.
  3. Mix the spinach, red onion, tomatoes, and red pepper in a large bowl. Dress with half the yoghurt dressing.
  4. Slice the lamb diagonally into pieces and add to the salad, along with any juice from the pan.
  5. Serve with extra dressing on the side.

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