Alive and Cooking

Greek Lamb and Salad

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1 rack lamb
Salt flakes
5 sprigs rosemary
Extra virgin olive oil


300 g mixed lettuce leaves
1/3 bunch basil leaves, roughly chopped
150 g fetta cheese, crumbled
1 continental cucumber, diced
½ red onion, roughly sliced
3 vine-ripened tomatoes, roughly chopped
Generous handful pitted Kalamata olives


1/3 lemon (juice)
3 tbsp. extra virgin olive oil
Sprinkle of salt


Score in between each lamb bone and slide a sprig of rosemary into each score. Sprinkle with salt. In a pan with a good splash of oil, sear the lamb, skin-side down. Once browned, sear on the other side. Cover with a lid and cook for 25- 30 mins on high heat.
Combine all the salad ingredients onto a platter, whisk together the salad ingredients, drizzle over the salad and serve the lamb on top.
Serves 3

Greek Lamb and Salad