MAAN Wines

Greek pepper lamb salad recipe


  • 300g of lamb backstrap
  • 1 ½ tablespoons cracked black pepper
  • 3 vine-ripened tomatoes, cut into 8 wedges
  • 2 lebanese cucumbers, sliced
  • 150g of lemon and garlic marinated Kalamata olives, drained
  • 100g of greek feta, cubed
  • ¾ teaspoon of dried oregano
  • 1 tablespoon of lemon juice
  • 1 tablespoon of extra virgin olive oil



  1. Roll the backstraps in the pepper, pressing the pepper on with your fingers.
  2. Cover and refridgerate for about 15 minutes.
  3. Place the tomato, cucumber, olives, feta and ½ teaspoon of the dried oregano in a bowl.
  4. Heat a large chargrill pan or barbecue plate, brush with oil and when very hot, cook the lamb for 2-3 minutes on each side, or until cooked to your like (keep warm).
  5. Whisk the lemon juice, extra virgin olive oil, reserved lamata oil and the remaining dried oregano together well – Season.
  6. Pour half the dressing over the salad, toss together and arrange on a serving platter.
  7. Cut the lamb on the diagonal into 1cm thick slices and arrange on top of the salad.
  8. Pour the rest of the dressing on top and serve – serves 4

Leave a comment: