Chef Adam Moore Mediterranean Chopped Salad With Lamb
- Prep time 5Min
- Cook time 0Min
- Technique
- Meat Lamb
- Cut Shoulder
- Serves 4
Looking for a quick solution to weeknight dinner? Make use of leftover cooked lamb in this veggie-rich chopped salad with Greek flavors.
Ingredients
Portion size: 5¼ cups salad, 4 oz. lamb
Alternate cuts: Any cut of leftover lamb
Ingredients:
Tahini-mint dressing:
- ½ cup Greek yogurt
- ¼ cup tahini
- 3 tablespoons water
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons fresh mint leaves, chopped
- 2 teaspoons spice rub for lam
- 1 teaspoon honey
- 1 small clove minced garlic
Salad:
- 2 large heads washed and chopped romaine lettuce (12 cups)
- 1 pound Australian lamb cooked and shredded
- 1 cup diced tomato
- 1 cup red onion
- 1 cup diced cucumber
- 1 cup canned garbanzo beans, drained and rinsed
- ½ cup kalamata olives, chopped
Method
For the dressing:
In a large bowl, combine all the ingredients and mix well. Refrigerate until ready to use.
For the salad:
-
In a large mixing bowl, combine the romaine, lamb, tomato, onion, cucumber, beans and olives.
-
Drizzle ½ cup of the dressing around the edges of the bowl to encourage even distribution of dressing and mix it all together well.
-
Divide the salad between 4 plates and serve immediately.
