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Greek Lamb Salad with Tzatziki Dressing


This is the kind of Greek Lamb salad you'd want more and more of!

  • Serves: 6 |
    6 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 50 mins
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  • 1.5 kg deboned leg of lamb, butterflied
  • olive oil
  • 3 cloves garlic, crushed
  • 3 sprigs rosemary
  • juice and zest of 1 lemon
  • freshly milled salt and pepper


  • 2 small aubergines, thinly sliced lengthways
  • 6 large courgettes (baby marrows), thinly sliced lengthways
  • olive oil
  • salt and pepper

Tzatziki dressing

  • 3 cloves garlic
  • 3 sprigs mint
  • 1/2 cucumber, seeded
  • 1 C (250 ml) Bulgarian yoghurt
  • 3 Tbsp (45 ml) extra virgin olive oil
  • juice and zest of 1 small lemon
  • salt and pepper to taste
  • 100 g baby spinach leaves
  • 1 packet Ina Paarman’s marinated sun-dried tomatoes
  • 200 g good quality feta cheese, cubed


Preheat the oven to 200 °C.

Mix the olive oil, garlic, rosemary, lemon juice and zest, and seasoning together and massage this mixture into the lamb. Place the lamb onto a roasting tray and roast for about 40 minutes, until medium-rare. Allow to rest for 20 minutes before carving into thin slices. While the lamb is roasting, start with the salad.



Coat the aubergine and courgette slices with olive oil, and season. In a hot griddle pan, grill the veggies on both sides until softened and charred. Place onto a baking tray and pop under a grill element in the oven for a few minutes. Keep to one side while you prepare the dressing.


Tzatziki dressing

Place all the ingredients in a blender or food processor and whizz until well combined.


To assemble

Arrange the spinach, sun-dried tomatoes, grilled vegetables, feta and lamb in layers on a large platter until all the ingredients have been used. Lightly drizzle with olive oil. When ready to serve, drizzle generously with the tzatziki dressing. Serve at room temperature with crusty bread.