Grilled Lamb with Greek Spinach Pita Salad

Total Time:
1 hr 23 min
Prep:
15 min
Inactive:
1 hr
Cook:
8 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Lamb:
  • 6 tablespoons olive oil
  • 4 cloves garlic, coarsely chopped
  • 2 tablespoons chopped fresh oregano leaves
  • 1 1/2 pounds lamb tenderloin, trimmed of fat
  • Kosher salt and freshly ground black pepper
  • 4 pocketless pita breads
  • Salad:
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 2 tablespoons chopped fresh dill, plus more for garnish
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons honey
  • 1/2 cup extra-virgin olive oil
  • 6 ounces baby spinach
  • 1/2 English cucumber, sliced
  • 2 plum tomatoes, sliced
  • 1/4 cup Kalamata olives, pitted and chopped
  • 4 ounces feta cheese, crumbled (1 cup)
Directions
  • To marinate the lamb, whisk together 4 tablespoons of the olive oil, the garlic and oregano in a medium baking dish. Add the lamb and turn to coat. Cover and let marinate in the refrigerator for at least 1 hour and up to 24 hours.

  • Heat your grill to high.

  • Remove the lamb from the marinade and season with salt and pepper on both sides. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Turn the lamb over and continue grilling to medium-rare, 2 to 3 minutes longer. Remove to a cutting board, tent with foil, and let rest for 5 minutes before slicing into 1/2-inch-thick slices.

  • While the lamb is resting, brush each pita on both sides with the remaining 2 tablespoons oil and season with salt and pepper. Grill until golden brown and slightly crisp, approximately 30 seconds per side.

  • To make the salad, whisk together the lemon juice, vinegar, dill, salt and pepper to taste, and the honey in a large bowl. Slowly whisk in the extra-virgin olive oil until emulsified. Add the spinach, cucumber, tomatoes, olives and feta to the bowl and toss to combine.

  • Top each pita with some of the salad and top with several slices of the lamb.


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