Description
A quick and flavorful Greek-inspired lamb steak dinner served with a fresh vegetable salad, tangy oregano dressing, and toasted sourdough bread, perfect for an easy weeknight meal or casual gathering.
Ingredients
Scale
Lamb and Marinade
- 600 g / 20 oz lamb steaks (4 pieces)
- 2 tsp dried oregano
- Salt and pepper, to taste
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 2 tsp honey
- 1/2 small garlic clove, minced
- 1 tsp salt
- Black pepper, to taste
Salad
- 2 large cucumbers
- 4 medium tomatoes
- 1 red onion (Spanish onion)
- 1/2 cup combined parsley and mint leaves
- 1/4 cup crumbled feta cheese
- 16 olives (black or green)
Other
- 8 slices sourdough bread
- 1/2 garlic clove (for rubbing on toasted bread)
- Extra olive oil (optional, for drizzling on toast)
Instructions
- Make the Dressing: Combine extra virgin olive oil, lemon juice, honey, minced garlic, salt, and black pepper in a bowl or jar and mix well. Shake if using a jar for perfect emulsification.
- Marinate the Lamb: Pour 1/4 cup of the dressing, dried oregano, and a pinch of salt and pepper over the lamb steaks. Use your hands to coat the meat evenly with the marinade.
- Freeze Option: If you want to store for later, place the lamb and marinade in a ziplock bag, remove as much air as possible, and freeze. When ready, defrost fully and bring to room temperature before cooking.
- Preheat Cooking Surface: Heat a BBQ grill or a heavy-based pan over high heat to prepare for searing the lamb steaks.
- Cook the Lamb: Remove lamb from marinade and place on the hot BBQ or pan. Grill each side for 1 to 1 1/2 minutes or until cooked to your preferred doneness. Transfer lamb to a plate and cover loosely with foil to rest.
- Prepare Vegetables: Cut cucumbers vertically into 8 pieces, slice tomatoes into thick rounds, and peel and thinly slice the red onion.
- Toast the Bread: Toast sourdough slices in a toaster or on the grill. While still warm, rub the cut side of half a garlic clove over each slice. Optionally, drizzle with extra olive oil.
- Slice the Lamb: After resting, slice the lamb steaks thinly across the grain for tenderness.
- Assemble and Serve: Arrange sliced lamb, fresh salad vegetables, crumbled feta, and olives on a plate alongside the toasted garlic bread. Drizzle remaining dressing over salad or lamb as desired before serving.
Notes
- Resting the lamb after cooking ensures juicy and tender meat.
- Adjust grilling time depending on preferred doneness; lamb cooks quickly at high heat.
- The dressing can be made ahead and stored refrigerated for up to 3 days.
- Use fresh herbs like parsley and mint for authentic Greek flavors.
- Rubbing garlic on warm toast adds a subtle, fragrant flavor without overpowering the dish.
